Recipes

Creamy Garlic Parmesan Cauliflower Mash

Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

  • 1 Large Head Cauliflower leaves removed and broken into large florets
  • 4-6 Garlic Cloves finely chopped and divided
  • 2 cups Chicken or vegetable broth
  • 4 cups Water
  • 4 tablespoons butter
  • ¼ cup Parmesan cheese, grated 
  • ¼ cup cup milk
  • 1 teaspoon Chopped Thyme 
  • 1 teaspoon Chopped Rosemary 
  • Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen

Blogs, Recipes

Soufflé Omelette

Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast. 

I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!

You can’t have breakfast without a little bubbly.

Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette. 

http://www.scoutandcellar.com/whiskawaykitchen

Ingredients

  • 3 large eggs- separated, 3 egg whites and 3 egg yolks
  • Salt and freshly ground black pepper
  • 2 ounces grated cheddar cheese, divided
  • Minced fresh chives and dill
  • 1 tablespoon (15g) unsalted butter

Directions

In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed.

In a separate large mixing bowl, using a whisk, or electric hand blender beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. 

Mix in half the cheese as well as the chives and dill, if using. 

Add remaining beaten whites, and, gently fold them into the soufflé base just until combined.

In a nonstick skillet, melt butter over medium heat, until foaming. Scrape the soufflé base into the pan. 

Using spatula, spread soufflé base into an even circle and smooth out the surface. 

Cover and cook until the bottom of the omelette is browned and the top is just 

a little loose still.

Sprinkle the remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a plate, folding it over itself. 

Serve right away.

Tips:

  • After folding in the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
  • Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.