Quote:
Originally Posted by ems70508
P1:
I want to eat caulimash more but find it just messy and sometimes not worth it. Has anyone re-heated it? Do you make yours in bulk and store?
I am loving the caulimash these days. The first few times I made it, I didn't see what the fuss was all about, but then I started adding seasonings, and I've grown to really love it.
I'm sure my "recipe" isn't the official way to make this, but it's easy and no muss/no fuss.
I take the head of cauliflower and trim off the florets, leaving a decent amount of stalk but getting rid of the toughest bits. Then I throw it all in a pot of boiling water and let it do its thing for 20 mins or so. Sometimes I add a little bouillon to the water for seasoning, but not always. Once the cauliflower is fork tender, I drain it and dump it back in the pot. I add some garlic power (shake or two, I don't measure), as well as a shake or two of seasoned salt (Mortons or Lawrys). I usually use a potato masher to mash it, but have also had no problem just using the back of a fork when I don't feel like washing the masher.
That's it! So delicious even my veggie-hating DH will gobble it up (though he does add Frank's hot sauce).
I have re-heated it (in fact, just yesterday at lunch) and I think it actually tasted even better since the seasoning had a chance to soak in.