With all of those excuses made, there has been almost no re-imagining in this kitchen, mostly because there hasn't been any cooking. I mean, who wants to read about baked broccoli and asparagus? Not me, that's for one.
Sorry friends and neighbors, tonight's post is equally as unexciting, but very delicious. We made smashed cauliflower and broccoli to accompany our many different options for leftovers. Not only was it extremely healthy, but also deliciously tasty. The perfect consistency of smashed--not pasty, not grainy, not too lumpy--paired with great seasonings (chives, garlic, Capitol Hill seasoning from my favorite spice shop in the universe that unfortunately lives in Colorado, salt, pepper, and sour cream) led to an innovative and yummy side dish. I can't wait to make it again for a more elegant feast, say, Thanksgiving.
The seasons are changing, things around the Owl's Nest are changing (for the better!), and jobs are potentially changing (again a good thing). It's time to change from mashed potatoes to mashed cauliflower and broccoli. Change is good, and this change is great!
Smashed Cauliflower and Broccoli:
Created by yours truly
- 1 head of cauliflower
- 1 head of broccoli
- 1ish tablespoons of Capitol Hill seasoning
- 1-2 teaspoons of light sour cream
- 1-2 teaspoons of garlic powder (certainly to taste)
- a number of grinds of fresh black peppercorns
- salt to taste
- asiago cheese to shred on top
- Cut the cauliflower and the broccoli into bite size pieces.
- Place in the steamer vessel in a large pan.
- Steam until a fork can very easily pierce through both types of veggies.
- Drain all of the water and remove the steamer. Place the veggies back in the large (and empty) pan.
- Add seasonings and sour cream.
- Smash with a potato masher for a bit, but not too much.
- Taste. Adjust seasonings to your taste.
- Serve and top with freshly shredded asiago cheese.
- Forget about potatoes.