Garlic + Parmesan Mashed Cauliflower

Mashed potatoes are wonderful, am I right?!

But when you’re looking for a healthier, more nutritious option—let’s talk about mashed cauliflower!

These days, it's not uncommon to have a Thanksgiving Day guest who steers clear of gluten.

And even if you don't, we all want to cook up something that will have everyone at the Thanksgiving table seriously wanting—maybe even needing—to go back for seconds.

It just so happens that you can serve your gluten-free friends and get everyone and their brother excited about the same fabulous food. I’m talking about a mouth-watering, velvety, cheesy side dish…

mashed cauliflower!

And not only is this dish healthy and incredibly delicious, but super simple!

Start by steaming up a little cauliflower and garlic…

Puree it with some cream cheese, Parmesan, and chives… 

And you'll find your result is the creamiest, most flavorful side dish.

It’s definitely worthy of a place next to (or in place of!) your traditional mashed potatoes.

Garlic + Parmesan Mashed Cauliflower

makes: 3 cups

Ingredients:

  • 1 medium head cauliflower (2 pounds), broken or cut into bite-size florets
  • 3 garlic cloves, minced
  • 2 ounces cream cheese, at room temperature
  • ⅓ cup grated Parmesan cheese
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon finely chopped chives

Directions:

  1. Add the cauliflower and garlic to a large pot and fill it with just enough water so that the vegetables are covered. Simmer until the veggies are tender—about 10 minutes, then drain.
  2. Next, place the cauliflower and garlic mixture in the bowl of a food processor. Add the cream cheese, parmesan, salt, and pepper, and pulse until the mixture is smooth, but with some small lumps. When you are finished, it should look similar to mashed potatoes.
  3. Add the chives to the mixture in the food processor and pulse only a few times—just to combine. Then remove the cauliflower mash from the food processor, place in your favorite serving dish, and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

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Eggplant Parm Meatballs

Eggplant Parm Meatballs.jpg
 

I love it when I get to be on The Wendy Williams Show!

Today I showed everyone how to make one of my favorites—Eggplant Parm Meatballs!

They're an amazing add to your favorite pasta dish, but also pretty delicious all on their own!

 

Eggplant Parm Meatballs

servings: Thirty 1½-inch meatballs

Ingredients:

  • 1 medium eggplant (about 1 pound)
  • 3 teaspoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 16 ounces ground beef
  • 1 cup Italian breadcrumbs*
  • ½ cup grated parmesan (about 2 ounces)
  • ½ cup marinara sauce + more for serving
  • 1 large egg
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Mozzarella cheese, grated

Directions:

  1. Preheat the oven to 425°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them. Bake the eggplants until they are very soft—about 30 minutes.
  2. When the eggplant is cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Process until everything is completely pureed; this should give you about ¾ cups of eggplant puree. Note: If your marinara sauce is very chunky, puree it with the eggplant.
  3. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, marinara sauce, egg, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand.
  4. Heat a large skillet over medium heat and add the remaining 2 teaspoons of oil. Place the meatballs in the pan and brown on all sides, working in batches if necessary, cooking until the center is no longer pink—5-7 minutes.
  5. Preheat the broiler to high. Place the meatballs in a serving dish and cover with marinara sauce and mozzarella cheese, then place under the broiler until the cheese is melted. Serve and enjoy!

Notes:

  • If you wish, you can bake the meatballs at 400°F for about 30 minutes.
  • *Depending on the amount of moisture in your eggplant and sauce you may need more breadcrumbs to ensure your meatballs hold together nicely.
: @NikkiDinki

: @NikkiDinkiCooking
 

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