Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you! 

Cauliflower Romano Mash
(Makes about 4 servings)

Ingredients
1 head cauliflower
1/2 cup spring water
2-3 medium garlic cloves, peeled and sliced
2 ounces cream cheese, softened
2 ounces Romano cheese, grated
1/4 teaspoon ground nutmeg
Salt and pepper to taste                                 

Place the whole head of cauliflower, spring water and garlic in a large saucepan and bring to a simmer.

Cover and cook until cauliflower is soft. Drain well. Return the cauliflower to the pot and mash with a potato masher or two forks held together in one hand. Add the cream cheese, Romano cheese, nutmeg and salt and pepper. Mix well and enjoy!

Nutrition
A 4-ounce serving contains about six grams of carbohydrates and two grams of fiber, for a total of four grams of usable carbohydrates and four grams of protein.

Jimmy Gherardi
		About the author:
		Jimmy Gherardi is the chef in residence at The Seven Hills School in Cincinnati, OH, and is the Culinary Editor for TASTE Magazine.
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Last update: 26-05-2008 13:55

Published in : Magazine Items, Recipes