Today’s recipe comes from Janis Smyth of Jan’s Sushi Bar.
It’s, um, a cauliflower puree with onions, garlic and goat cheese.
Actually, it’s darn tasty. I no longer eat white potatoes and have had to give up most forms of dairy – not by choice, trust me – but can tolerate small amounts of goat dairy. This is marvelous; boiling until tender the cauliflower removes a lot of the “cabbage” flavor and odor and the sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the tangyness of the goat cheese quite well.
A lovely side dish in its own right, this is a nice substitute for mashed potatoes, if you’re avoiding them for whatever reason, and makes a great base for braised meats.
1 large head cauliflower, trimmed and broken into florets
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 tablespoons bacon fat or butter
3 ounces soft goat cheese, such as Chevre
salt and freshly ground black pepper, to taste
Preheat the oven to 350º F and lightly grease an 8″ x 8″ baking dish (a deep-dish pie plate will work as well).
Place the cauliflower florets in a large sauce pan and cover with cold water. Bring to a boil and cook until tender, about 12 minutes.
While the cauliflower is cooking, melt the bacon fat or butter in a small skillet over medium-low heat; add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 – 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside.
Drain the cauliflower well and place it in a food processor or blender with the goat cheese; process to a smooth purée. Add the onion/garlic mixture and pulse a few times to blend it in with the cauliflower – don’t over-mix. Taste; season with salt and pepper.
Pour the cauliflower mixture into the prepared dish; bake for 15 minutes, or until and the top is beginning to brown slightly.
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