Mashed Cauliflower

Cindy found this alternative to mashed potatoes, and wanted a chance to try it out. (I know, why mess with something as perfect as potatoes, right?)

Being the foodie that I am, we got together for a dinner at home. I'd provide the pot roast (remember the leftover sirloin tip from a few days ago?) and dessert, and she'd take care of the sides.


Ingredients:
1 cauliflower
1 cup milk
salt to taste
paprika for garnish


Method:
Core the cauliflower and steam it until it can be pierced easily with a fork (~20 min).
Puree with the milk and add salt to taste.
Move to an oven-safe deep dish.
Sprinkle with paprika.
Bake at 350F until bubbly and some of the moisture evaporates.


Comments:
You can use whatever seasoning you would use for mashed potatoes.
The original recipe called for only 1/8 cup of milk. I couldn't get the blender to go with so little liquid.
I would mash it by hand, to get more texture and to make it drier. This felt like baby food because it was so smooth and almost liquid.


Verdict:
Surprisingly good. I suspect it would be better with the above adjustments. Will, unfortunately, does not like cauliflower, so the chances of this being on the menu again would be slim. I'll put up a post if I happen to trick him into thinking it was mashed potatoes.


For those interested, one of our desserts was Turtles Ice Cream--With mini caramel-filled chocolates shaped like turtles! ^^