Cauliflower With a Kick Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 14, 2009
I loved this dish!! I followed another review and added garlic to the pot of water when cooking the veggies. Did add about 2 tablespoons of sour cream to the mixture and made sur to beat well with the electric mixture - what a treat!! I teach cooking classes at a local grocery store and I plan to use this recipe in the fall.
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Cooking Level: Intermediate

Home Town: Auburn, Nebraska, USA

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Reviewed: Mar. 8, 2009
What a pleasant surprise this dish was. A very tasty way to replace a starchy high carb side dish with this. I used smart balance butter and 1% milk with great results. We loved this and I will make it often.
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Photo by Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA
Reviewed: Feb. 24, 2009
One of our favorite restaurants in Naples,FL, serves a side dish called "Cauliflower Arugula Smash" and I always look forward to it. What confused me about it, however, is that it was nice and thick, unlike when I tried to make mashed cauliflower at home (what low-carbers love to do to substitute for mashed potates). So I asked the server about it, telling him there just had to be something in there besides cauliflower! Sure enough, he reluctantly admitted that there was also parsnips in there! So I was happy to find and try this recipe and review it in an effort to entice others to try it, since I am its first reviewer. It is just simply delicious! I covered the cauliflower and parsnips in water in a saucepan, added some fresh, minced garlic, brought it to a boil, them simmered it until it was very tender. I drained it very well, then put the pan back on the burner briefly just to dry it out. I didn't add the milk, as it would have have ruined this by taking away it's substance--it needs to be good and dry, and only butter added (although a little bit of cream cheese would be good too!) Finally, capitalizing on the restaurant's dish I love so much, I wilted some fresh arugula in a little olive oil and mixed it in at the last. Perfect! And for some reason even better than the restaurant's!
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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