I had never mashed cauliflower before, so I did what every normal 27-year-old girl would do - I spent a half hour on Pinterest looking at pictures of it. But the pictures made me think of grits, which made me crave jalapeno grits from The Smith, and I did have one last jalapeno left from my summer garden, so I decided I would switch things up and treat my mashed cauliflower like loaded grits.
And that is how the following recipe came to be. The final product was so rich and creamy. The spicy jalapeno gave it the perfect kick, and the sharp cheddar added just the right cheesy flavor to counter it. You can take out the jalapeno and cheddar for a more traditional mashed potato taste, which I might try for Turkey day, though I worry that it might be sacrilegious to forgo real mashed potatoes on Thanksgiving.
Oh, ONE ANNOUNCEMENT before you read this delicious recipe: Alycia and I are both proud new owners of the Nutri Ninja I Ninja Blender DUO With Auto-iQ. We'll be conducting a 'blend off' over the next few weeks to put them to the test! This blender was the star of the show at IFBC, and the nice folks at Ninja are letting us try them out for the blog, so expect smoothies, soups and sides in the near future!
Mashed Cauliflower with Jalapeno and Cheddar
- 1 medium head cauliflower, cut into florets
- 1/3 cup chicken broth, warmed
- 2 tablespoons butter
- 1 jalapeno, diced
- 1/4 cup sharp cheddar cheese, shredded
- fresh chives, thinly sliced, for garnish (optional)
Fill medium-sized pot with water and bring to a boil. Place cauliflower florets into water and boil for about 10 minutes, until fork-soft.
Drain the cooked cauliflower and place in Ninja blender (or any blender/food processor). Add chicken broth, butter, salt and pepper; puree until smooth.
Transfer to a bowl and mix in jalapeno and cheddar, leaving some aside to use as garnish. Top with remaining jalapeno, cheddar, and chives, and serve.