During most of my day to day life I like super simple, clean cooking. But I have a special tradition I like to call “fuck it Friday.” It’s a similar concept to a cheat day, but without the gross guilty connotation, and it allows me to set it on a schedule.
One of my big go tos for this moment is some kind of alfredo pasta. But what happens when I feel the need to be sneaky during the week, or on the other hand slide a vegetable into my Fridays? The answer is simple, why not both? Enter alfredo mashed cauliflower.
It’s super rich and decadent. But making cauliflower the base at least lets me pretend I’m being somewhat healthful. I’m a huge believer in the magic of cauliflower, and if you weren’t before then there’s nothing a little parmesan won’t solve.
- 1 head cauliflower cut into florets
- 1 1/4 cup heavy cream
- 1 cup freshly grated parmesan
- 2 tbsp butter
- 2 tbsp mascarpone cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
Bring a large pot of salted water to a boil. Add your cauliflower and boil for 20-25 minutes depending on the size of your florets. Drain.
Reduce your pan’s hear to medium. Add the cauliflower back in and mash it until a smooth consistency. Add the cream and butter and heat until the butter is melted and the cream has a gentle simmer.
Add the parmesan and nutmeg and stir to melt the cheese. Once the cheese is melted reduce the heat to medium-low and gently simmer until slightly thickened, about 3-4 minutes. Season to taste.