Ingredients
- 4 Cups Cauliflower Florets Chopped small with some of the stem
- 1 Broccoli Crown Cut into small florets
- 1/3 Cup Cheese Spread
- Milk As needed
- Kosher Salt & cracked Pepper To taste
Servings:
Instructions
- Bring the cheese spread to room temperature while the broccoli and cauliflower cook.
- Heat a large pan of water to a boil. Add a good amount of salt. Dump the broccoli florets in and blanch for 1 – 2 minutes. Immediately remove to an ice water bath. Drain well on paper towels and set aside.
- Add the cauliflower to the same pan and cook until the cauliflower is very tender. This should take 15 minutes or so. You actually want to overcook it slightly…trust me.
- Drain the cauliflower well and return to the pan. Add the cheese spread and mash with a potato masher. If the mixture seems too thick add a little milk and continue to mash until the mixture is almost smooth.
- Fold in the broccoli. Check for seasoning and add salt and pepper if needed, (but you probably won’t need to). Serve.
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