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.
