Grateful Grits

The birth of this scrumptious recipe can be traced back to a culinary conundrum in our household. You see, my husband and I share an unwavering love for mashed potatoes, but our kids, at the time of this culinary revelation, were staunchly opposed to anything remotely potato-related. It was a predicament, to say the least. But as they say, necessity is the mother of invention, and thus began the journey to create a mashed dish that would appeal to the potato skeptics in our family. Little did we know that this creation would soon win the hearts of numerous friends and family members, most of whom failed to discern any difference between cauliflower and potatoes in this delectable mash. Now, before we dive into the culinary adventure, it’s crucial to clarify that I don’t necessarily consider this version to be a healthier alternative to the traditional mashed potatoes.

Our journey starts with the preparation of bacon, a flavorful addition that provides a delightful, salty crunch to the dish. But please don’t rule this dish out if you are a vegetarian, just simply omit this part, the cauliflower is still wonderful on its on. To begin, preheat your oven to a toasty 400 degrees. On a lipped baking sheet, generously lined with parchment paper for the sake of easy cleanup (a true kitchen sanity-saver), arrange the bacon. It’s not just about the cooking; it’s about the aftermath, right? Pop it in the oven for approximately fifteen minutes. Keep a close watch, as oven performances can vary, and retrieve the bacon when it reaches that divine state of crispy perfection, not a second longer. With the grace of tongs, transfer the bacon to paper towels or newspaper to let them soak up any excess grease, as bacon, while divine, does come with its own set of rules.

Now, let’s shift our culinary focus to the cauliflower. Lower the oven temperature to a cozy 350 degrees. Start with a single cauliflower head. Slice it in half and proceed to cut half of a head of cauliflower into small, bite-sized pieces. On another parchment-lined baking sheet, let the cauliflower pieces spread out, forming the canvas for their oven journey. A pinch of salt and a drizzle of olive oil pave the way for their transformation. Roast the cauliflower for approximately thirty minutes or until it reaches a glorious, golden-brown hue.

For the remaining part of the cauliflower, segment it into larger pieces and place them in a generously-sized saucepan. Pour in at least four cups of whole milk, ensuring the cauliflower is adequately covered – you might need to add a cup or two more to account for reduction as it cooks. The cauliflower doesn’t need to be entirely submerged; it naturally shrinks during the cooking process. This phase also takes around thirty minutes. To test tenderness, wield a fork, and when it’s done, turn off the heat.

Now, it’s time to summon your blender or immersion blender. Using a slotted spoon, scoop a spoonful at a time of the cooked cauliflower into the blender. Each scoop is accompanied by two tablespoons of butter and a modest pour of the milk used for cooking, roughly a quarter to a half cup. Be mindful not to overload the blender; it shouldn’t exceed half its capacity. Blend until the mixture reaches a state of complete smoothness. Continue filling the designated serving dish with the purée, repeating the blending process until all the cauliflower has been transformed.

The final touch is all about elevating this cauliflower creation to unparalleled flavor heights. Infuse the mixture with a generous spoonful of minced garlic and incorporate half a cup of shredded parmesan cheese. While prepackaged cheese has its place, I wholeheartedly advocate for fresh block cheese due to its intensified flavor. Lastly, add salt, tasting and adjusting as needed, until you hit that sweet spot of saltiness. Seasoning is an art, and your taste buds are the master artists here. Once content with the taste, adorn the creation with cauliflower bits and the crispy bacon.

The beauty of this dish is its versatility and adaptability for advance preparation, making for easy oven reheating. While I have a particular penchant for pairing it with grilled pork, its compatibility knows no bounds, harmoniously accompanying any dish traditionally associated with mashed potatoes. Enjoy your culinary creation, and let your taste buds savor the magic!

Mashed Cauliflower

Ingredients

2 heads of cauliflower                                         

6-8 slices of bacon ( omit if vegetarian)

4-6 cups of milk                                                     

at least 4 tbsp of butter

Garlic                                                                        

½ cup of parmesan cheese

Salt

Directions

1. Preheat oven to 400. Line a baking sheet with parchment paper and place bacon on the baking sheet. Cook for 15 minutes. Set aside on paper towels to absorb excess grease. Once cooled, crumble the bacon into bits.
2.  Lower heat in oven to 350. Cut half of a head of cauliflower into bite size pieces. Place cauliflower on a smaller baking sheet lined with parchment paper. Sprinkle with salt and drizzle with olive oil. Cook for 30 minutes or until roasted.
3. Cut the remaining cauliflower into large chunks and put in a large saucepan. Put the milk into the saucepan and bring to a boil. When it is fork tender, turn the heat off.
4. Using a slotted spoon, put cauliflower into a blender with two tablespoons of butter and a little of the cooked milk, maybe a half of cup. Puree and repeat until all the cauliflower is pureed.
5. Put pureed cauliflower in a serving dish and add garlic, parmesan cheese, and salt.
6. Sprinkle with crumbled bacon and cauliflower bits. Serve or heat in oven and serve when dinner is ready.