JOURNALING: 


THE INGREDIENTS


1 lb cauliflower florettes   


2 Tbl water


3 Tbl butter


¼ tsp garlic powder


4 oz sour cream


2 Tbl snipped chives


1 C cheddar cheese


2 slices bacon, crumbled


Salt, pepper to taste


 


THE INSTRUCTIONS


Cut the cauliflower into bite-sized pieces and add them to a microwave safe bowl.  Add 2 Tbl of water, cover and microwave for 5-8 minutes until completely tender. Drain; let sit covered for a minute or two.


Add the cauliflower to a food processor and process until fluffy.  Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashed potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, reserving some to add to the top later. Add half of the cheddar cheese and mix. Season with salt and pepper.


microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.


(Recipe from The Digital Press blog.).


 


My “Hack” –


If you don’t want to take the time or effort to wash and cut up a head of cauliflower, you can use “Birdseye Mashed Cauliflower with Sour Cream and Chives” found in the frozen food section of your store.  I cooked the vegetable according to instructions on the box.  Since the boxed cauliflower already has sour cream and chives, all I added was butter and cheese. I did not add the garlic, but that is personal preference.  Also, I didn’t think it needed additional salt or pepper. I transferred the vegetable to a small casserole dish.  To “jazz” it up a bit, I sautéed some bread crumbs with some of the bacon and spread on top.  Then I finished off with some more cheese (I used less than the remaining ½ C from the original recipe), bacon crumbles and about a ¼ C of fried onion rings. The dish was placed into the oven at 375 degrees for about six minutes to lightly brown the top.   


 CREDITS:  "Cookbook Volume 1", Wishing Well Creations by Laura Passage; KIT: "On the Road Again", Anita Designs; Birdseye logo from web.