Mashed Cauliflower

There was a really good sale on russet potatoes this week at my local grocery store.  $2.99 for 10 pounds.  I would have been foolish not to buy a bag.  That’s a lot of good eating!

Well, go ahead and call me a fool.  Because I came home with this instead.  I guess it was still a decent deal, though, being that cauliflower is a winter-harvested vegetable.

I guess it is pretty obvious what happened.  You say potato.  I say cauliflower.  The result?  A darn fine “starch” to accompany meat and lima beans.

And, of course, guilt-free room for dessert (or in my case, seconds).

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Cauliflower Mash
1 large head of cauliflower
1/4 cup Parmesan cheese
1/2 cup milk, half and half, or cream
paprika

Wash and cut cauliflower in half.  Microwave each half about 5 minutes.  Chop into florets and microwave florets until very tender, about 5 minutes more, stirring halfway through the cooking time.  Pulse in a food processor, or grind with a food mill.  Add cheese to bowl and mix thoroughly (with spoon or by pulsing food processor more).  Stream in liquid until you reach your desired consistency.  Serve with a dusting of sweet paprika.