This morning I’m munching on my delicious cookie dough breakfast balls, sipping my whole milk latte, and listening to Tritonal’s “Seraphic” absolutely on repeat. If you don’t know it, you should.
The song is helping me write my script. It’s also perfect for dancing alone in my living room because nothing unlocks me — or the emotions I’m usually not in touch with — like music.
ANYWAY, enough about Tritonal, my emotional retardation, and my addiction to cookie dough breakfast balls. It’s time to talk about cauliflower mash.
Cauliflower mash is SO FREAKING GOOD I can eat it by itself. Cold. With a spoon.
I made it to go with my maple chili pork chops, but I made extra and I’ve been eating it all week — with almost everything. Or by itself. Cold. With a spoon. (Are you picking up on my obsession yet?)
Wanna see the mash in all its glory?
I ate the maple chili pork chop two nights in a row. Why not? (There were two in the package, and I live alone, so…)
The second night I added a little of the maple glaze to the mashed potatoes and they went from amazing to EXTRA amazing. Another time I added a little sour cream to them at lunch to make them a full meal.
Whatever turns you on, right?
Here’s the recipe.
Cauliflower Mashed Potatoes
1 head of steamed cauliflower
3 small red skinned potatoes, steamed, skin-on
1 T cream cheese
Approximately 1/3 C of chicken broth, or to desired consistency
Sea salt and cracked black pepper, to taste.
Steam the cauliflower and potatoes in separate pots, and then combine into one. (They have separate cooking times.)
Add cream cheese while the vegetables are still warm. Add chicken broth and blend everything together. I used an immersion blender to puree because I’m in love with mine. I’m sure a mixer would work too.
*If you want to make them more Paleo-friendly you could skip the creamed cheese and the three red skinned potatoes, but it’s up to you.
That is all.