Cauliflower mash. Let’s be real, that does not sound appealing.
But it’s looks and taste are more deceiving than you know. It eerily similar to mashed potatoes but these have a little twist of lemon and goat cheese.
We had this with the Asian BBQ ribs last weekend and it was a fabulous pairing. You can of course eat them with a simple roasted chicken or a fancy cut of steak too.
I had the urge to give these a try after our wedding tasting. I knew the goat cheese and lemon were a must because we loved it with the short ribs on our wedding menu. The dill was a last minute mix-in of my own.
Don’t worry, our wedding dinner will of course have the real deal potatoes but in order to fit in the dress, we have to lighten things up a bit. Creamy, cheesy mashed potatoes aren’t the most health conscious item out there so we subbed cauliflower.
I was pleasantly surprised and almost tricked Chris. Almost.
In other news, I’m addicted to chocolate.
For some stupid reason my mind and my stomach are forcing me to eat it after every meal and in between meals and right before bed. I. Can’t. Stop.
I recently found out Chrissy is having the same problem. It’s definitely something in the LYK water.
Lemon & Goat Cheese Cauliflower Mash
1 large head cauliflower
2.5 oz. goat cheese
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup fresh dill, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
Green onions, optional
Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower. Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.
Using an immersion blender or potato masher for chunkier texture, mash together the cauliflower, lemon juice, zest, goat cheese, salt and pepper. Use a fork to gently mix in the dill. Garnish with optional green onions to serve.
From the Little Yellow Kitchen,