“I hate cauliflower!” says my 11-year-old stepdaughter, Jordyn, when I asked her if she likes this vegetable that I happen to LOVE. Then, as she’s eating my mashed cauliflower recipe, thinking it’s made out of potatoes, she asks… “May I have a third helping please?”
Sorry, but I get some kind of crazy thrill at tricking kids to eat healthy things!
This dish is usually a favorite at my holiday meals! Most people don’t know it’s cauliflower until you tell them! The interesting flavorful mix of dill and Feta is awesome…and I don’t normally like dill. Or Feta! (There’s quite a bit of cheese in this recipe, so if you’re lactose intolerant, try substituting with soy cheese and vegan Feta).
I guarantee you’ll have your guests asking for a second helping, and the recipe. I encourage you to try this as a new dish at your Thanksgiving table – and then let me know how everyone likes it!
Why use Cauliflower?
- It’s low glycemic (won’t spike your blood sugar) so it helps with weight loss
- It’s high in fiber (helps you detox better) so it helps with weight loss
- It’s fun to trick people with it! (if you’re a weirdo like me and find that fun)
So, here you go!
Mashed Cauliflower with Cheese and Dill
- 1 large head cauliflower (4-5 cups cauliflower flowerets)
- salt, for water to cook cauliflower
- 1 tbsp butter (I prefer Ghee)
- 3 tsp finely chopped fresh dill
- 1 tsp fresh squeezed lemon juice
- 2 tbsp unsweetened almond milk
- 1/2 cup low-fat Mexican four cheese blend
- 1/4 cup crumbled Feta cheese
- salt and fresh ground black pepper to taste
Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot of water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes. (Don’t rush the draining step or the dish will probably be too watery.)
When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh dill.
Mash with potato masher, until ingredients are well mixed. Add milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.
Makes 4-6 servings (I usually double, triple, or quadruple this recipe!)
It’s Your Turn!
Can’t wait for you to try this recipe…Looking forward to hearing your feedback!