1 2⁄3 lbs (750g) cauliflower
1¾ cups (425ml) heavy (double) whipping cream
2 oz. (50g) butter
3 tablespoons lemon juice
1 tablespoon onion powder
salt and ground black pepper, to taste
3 oz. (75g) parmesan cheese
3 oz. (75g) fresh spinach
5 oz. (150g) goat cheese
4 tablespoons pecans
2 tablespoons olive oil
Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.
Yes, for a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash.
Storing the dish
This dish keeps for 2-3 days in the refrigerator and reheats great in the microwave. Perfect for a lunchbox.