Mashed Cauliflower

Mashed Cauliflower

a staple side dish in our family

prepared much the same as mashed potatoes but with loads of nutrients!

Ingredients
- 2-3 heads of cauliflower (or 2 frozen family-size bags)
- 1/8 c. half and half
- 3 TB butter
- 2 TB Adobo seasoning (or garlic powder)
- salt and pepper to taste

Directions
(1) Place cauliflower in a stockpot and cover with water. If using fresh heads, cut off florets into stockpot and cover with water.
(2) Bring pot to a boil, and cook until cauliflower is very tender and very easily pierced with a fork.
(3) Drain cauliflower and return to pot.
(4) Add remaining ingredients and mash together with a potato masher.
(5) Serve and enjoy!!

Butternut Cauliflower Puree

I am not a huge fan of squash, but I am all for eating in season, so I have been experimenting with squashes and mixing with other veggies.  I found one I like tonight!

1 butternut squash
1 TB butter
1 head cauliflower
1 - 1.5 cups milk
Dash black pepper
Nutmeg to taste
1 ts vanilla
Dash cinnamon

Cut squash in half lengthwise, and scoop out seeds.  Place in oven safe dish, "meat" side up.  Put butter in each hole made from seed removal.  Roast squash in 375 degree oven for 45 min - 1 hour, until tender when poked with a fork.
Let squash cool.

Steam cauliflower for 20 minutes.  Let cool.

Puree squash + cauliflower in batches with milk and vanilla.  Only use 1/4 cup of milk or so each batch. Put pureed mixture into large saucepan and whisk in spices and any remaining milk.  Add water or milk if thicker than you want.

Heat mixture over low heat, and serve.