I am trying to incorporate more videos into my blog. Let me tell you, taking a video is a complicated business and I have a lot to learn. One thing I have had to learn the hard way (I am still learning) is knowing what shots I will need when it comes time to edit.
I had to make this dish three times to get all the shots. I would sit down to edit and think, crap I needed a shot in between cooking, and mashing. For three days straight my hubby had this dish with dinner. He didn’t complain once, actually said each time what a great dish it was. I played with the amount of horseradish sauce to add. If you are a big horseradish fan, go with freshly grated kind to get the most of the hot kick. Adding in the sour cream, horseradish and chives and this recipe is packed with a great flavor and consistency. I would recommend fresh chives over dry to add that great fresh onion.
While this recipe is a great replacement for mashed potatoes, it is a great weekday healthy side dish that goes great with poultry, beef or fish. It will quickly become one of your favorite sides. Mashed or “smashed” cauliflower is light, fluffy and creamy. Best of all, though, it is easy and quick to serve.
Why choose Cauliflower? Cauliflower contains vitamins and folate, two nutrients that are known for the immune system. Anti-oxidants such as vitamin E and beta carotene can keep your immune system in order to avoid heart disease, cancer, and cataracts.
Cauliflower is great for after workouts because it contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation. Helping to shorten recovery time. If you know you are going to have a hard workout or a long run, pick up a head of cauliflower and mash it up for dinner, knowing you are eating something loaded with everything your body needs to recover.
- 1 large head of cauliflower, trimmed broken into florets (about 4-5 cups)
- ½ cup light sour cream
- 3 tablespoons heavy cream
- 2 tablespoon Thick and Cream Horseradish Sauce or 1 tablespoon grated fresh Horseradish
- ¼ cup feta (optional)
- 2 tablespoon fresh parsley, diced
- Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 1 generous tablespoon fresh Chives, diced
- Add 1″ water to a large pan and bring to boil.
- Add pinch kosher salt and cauliflower florets.
- Cover and cook 8-10 minutes.
- When you can spear Cauliflower with fork easily, they are done.
- Drain off water, keep cauliflower in pan.
- In a medium bowl add sour cream, horseradish, parsley, feta if using, pinch of kosher salt and pepper and stir to combine.
- Using a potato masher or back of fork, mash cauliflower.
- Dump sour cream sauce into cauliflower.
- Stir to mix and taste, then place in serving bowl.
- Top with diced chives