Potato Suprise

I love making recipes that disguise healthy ingredients.  My husband doesn't like cauliflower and I usually end up tossing his portion down the disposal.  And since he's an adult, I can't threaten him with no dessert if he doesn't eat his veggies.  He eats dessert anyway.  It's amazing that he's still alive with the scant amount of fruits and vegetables that he eats in a day.  So to remedy this, I made "mashed potatoes" for dinner tonight.  He had no idea what hit him.

Cheesy Smashed Potatoes

1    lb. red potatoes, cut into chunks (with skins on)
1    cup cauliflower florets
1/4 cup light sour cream
1/2 cup shredded cheddar cheese
salt to taste

Place potatoes and cauliflower in large saucepan.  Add enough water to cover.
Bring to boil over high heat.  Reduce heat and simmer for 20 minutes or until vegetables are tender.  Drain.
Add sour cream and mash until vegetable mixture is light and fluffy.  Stir in cheese.

Makes 6 servings, 1/2 cup each.

Must Have Kitchen Gadgets: Part 2

The microplane herb mill.  I love this gadget.  My daughter gave this to me for my birthday and it's amazing.  It's awesome for most herbs.  You just stuff your herbs into the base, put the top on and twist it back and forth.  Out comes your perfectly minced herbs.  However, I think I prefer to cut my basil with scissors as the mill seems to crush the basil. It's available at Williams Sonoma for $19.95.

A patient brought me a head of cauliflower one day.  Since my husband hates cauliflower, I had to find a new recipe that he might at least try.  I found this on allrecipes.com.  (The large amount of garlic masks the smell of cooking cauliflower.)  His reaction when he saw it on his plate was a turned up nose.  Then he took a taste and said, "Not bad."  Translated - it's pretty darn good.

That minced parsley looks amazing.

Roasted Cauliflower

2 tablespoons minced garlic
3 tablespoon olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees.  Grease a large casserole dish.
Place the olive oil and garlic in a large ziplock bag.  Add cauliflower and shake to mix.
Pour into the casserole dish.
Season with salt and pepper.
Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3-5 minutes, until golden brown.