Smashed Cauliflower
- 2 heads cauliflower
- 1 cup butter, divided
- 6 cloves garlic, finely minced
- 1 1/2 cups panko (Japanese bread crumbs)
- 12 saltine crackers broken into pieces
- Dash of nutmeg
- 2 cups grated Parmesan cheese
- Salt and pepper to taste
Smashed Cauliflower
Featured in the Honolulu Star-Advertiser on December 2, 2015.
Recipe compliments of the Hawaii Potters Guild.
Ingredients:
Directions:
- Break cauliflower into florets and rinse thorough.
- Simmer in salted water until cooked but slightly firm.
- Drain in colander and rinse lightly.
- While still warm, put cauliflower in a large bowl with 1/2 cup butter and mash.
- In a skillet, melt 1/4 cup butter and saute garlic lightly.
- Add to cauliflower.
- In the same skillet, melt remaining 1/4 cup butter, add panko, stir and toast lightly.
- In a food processor, add crackers, nutmeg, Parmesan cheese, salt and pepper and about 1/2 cup of the toasted panko and pulse until crumbly.
- Fold and mix into cauliflower until well blended.
- Put into heat-resistant serving dish.
- Top with remaining panko and keep warm in 250°F oven until serving time.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
410 calories, 30 g fat, 18 g saturated fat, 80 mg cholesterol, 650 mg sodium, 25 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein
