Dear readers, I have an embarrassing confession to make. I’m not sure I even want to admit this to myself, but last night I did something truly, awfully depraved. I cooked ( I use that term loosely here) and ate instant mashed potatoes. I’m not proud. I’m still trying to understand and come to terms with this strange behavior.
Well, after some deep analysis, I came to the conclusion that due to my love of real mashed potatoes I, in a fit of empty-cupboard syndrome, pulled the box of “Shur-Fine” instant mashed potatoes from the deepest, darkest corner of the cabinet where it had been sitting alone, spurned by the other food ever since I had bought it for a bread recipe (secret ingredient). I was even embarrassed to be seen buying them in the grocery store, and considered explaining myself to the cashier but managed to restrain myself with my usual admonition, “thing like crazy person no do!”
So what does this have to do with cauliflower, you might ask? Well, everything.
Due to their almost total lack of nutrition plus aggregate value of butter + carb bomb, I only eat mashed potatoes approximately 4 times a year. I don’t even have a potato in the house! But what if you could have them any night of the week? What if…they could even be…healthy?
I give you…Caulifower Mashed Potatoes! Do I even need to explain the advantages? Hmm, we could make a chart here, but I think it’s pretty obvious. You can eat the whole bowl. Enough said. Oh also, um, vitamins.
(recipe after the jump)