Purple Cauliflower Mash

April 19th, 2012  |  Side Dishes, Veggies  |  1 Comment

For the last few months I'm sure you've heard me gushing over my CSA {Community Supported Agriculture} basket and its beautiful contents.  Thursdays are my favorite day of the week (regardless of the LA Times removing its Thursday Food section) because I get to go pick up the most abundant basket of fruits and vegetables one can imagine and come home and try to dream up new ways of enjoying foods that are in season, freshly picked (the same day), organically grown right in my local area and might be something new that I'm not familiar with.

I love the idea of always having beautiful fruits and vegetables on hand and knowing that I'm supporting my local farmers and community.  Most CSA programs distribute baskets of produce weekly or bi-weekly to their subscribers and I have to admit that I feel guilty every time I drive away with mine because I feel like I am saving soooo much money.  I know that if I went to one of the local organic markets, I would spend probably double what my basket costs for the 25-30 lbs of goods inside and I'd be shortchanging myself because I wouldn't have been introduced to new and different varieties of vegetables..... like this gorgeous purple cauliflower!!

Purple cauliflower is pretty much identical to the white variety, only its a little bit sweeter, a little bit nuttier and a whole lot PRETTIER!  I had so much more fun cooking with this batch than regular ol' cauliflower and the kids were completely mesmerized by the beautiful color as well.

This recipe is adapted from EatingWell.com and was one of the recipes that my CSA suggested for this week's bounty.  Yes, they really do send recipes that go along with each week's basket of goods and yes, if you haven't noticed I LOVE everything about my CSA and NO they are not paying me to say so.

www.southcoastfarms.com do it.

Ingredients:

  • 1 large head purple cauliflower
  • 4 cloves garlic, peeled
  • 1/2 cup monterey jack cheese, shredded
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon + 1 pinch fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chives, chopped
    1/4 cup panko bread crumbs

Directions:

  • Bring 1 inch of water to a boil in a large pot.  Add cauliflower and garlic to boiling water,  cover and steam until very tender, about 12-14 minutes.

Preheat oven to 375 on Convection Bake setting [Bake @ 375 if your oven does not have that feature].  Meanwhile, prepare the topping by melting 1 tablespoon of butter and stirring in the bread crumbs and pinches of salt, pepper and dill; set aside.

  • Drain cauliflower and garlic in a colander and transfer to a food processor.  Add cheese, milk, 1 tablespoon of butter, 1 tablespoon dill, 1/4 teaspoon salt and pepper and puree until smooth.

  • Stir in chives and transfer to a small baking/casserole dish.  Sprinkle topping evenly over cauliflower and bake until golden brown on top, about 12-14 minutes.

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