{recipe of the week} Smashed Cauliflower

Mashed potatoes are so good, but oh so starchy!  Although potatoes can be really cheap, cauliflower can be just as frugal and even more nutritious.

I probably only make "real" mashed potatoes 1-2 a year, but I make Mock Mashed "Potatoes" (aka Smashed Cauliflower) about 2-3 a month!  They are unbelievably tasty and so easy to make - way easier than peeling a dozen potatoes.

I have added some shredded jack/cheddar cheese to this recipe as well and they always get gobbled up around here.  Try out these new mashed "potatoes" on your family and see if they can tell the difference... I will say, the texture is, obviously less creamier, but overall it's a fantastic way to get your kiddos to eat up cauliflower!

Mock Mashed "Potatoes" (aka Smashed Cauliflower)

• 1 large head of cauliflower, cut into florets
• 1/4 cup grated Parmesan cheese
• 2 cups chicken broth
• 2 tablespoons butter 

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter and Parmesan cheese (add in shredded cheese, too, if you want). Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.