Dill and Colby Mashed Cauliflower – WHB

Weekend Herb Blogging is being hosted by Maninas: Food Matters. Check them out to see the WHB roundup this week.

Link To WHB Roundup

Since dill is dominating my herb garden right now I figured I needed to
blog about it.

What better way to feature dill than, Weekend Herb Blogging,
the great event started by Kalyn of Kalyn’s Kitchen? For more great WHB roundups check out Kalyn’s archives.

Dill and Colby Mashed Cauliflower is my featured recipe with dill as the featured herb.

Just break a head of cauliflower into florets

and cook in a pressure cooker in salted water about five minutes.

You can save much energy by using a pressure cooker because the cauliflower would normally cook in about 10-15 minutes. But pressure that stuff and cook it in 4-5 minutes.

I own three pressure cookers. One that you see here.

One larger one for my canning and a small microwave cooker.
Here is a pic of the micro cooker.

The one thing you need to watch when pressure cooking is that you keep the steam holes unblocked. See the steam holes on the micropressure cooker.

If they block then BAM..You have problems. If they don’t block then you save energy and time!

After cooking the florets drain them well. Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill. Mash the florets a bit then add one teaspoon lemon juice and 3 tablespoons of heavy cream with the colby.

Dill and Colby Mashed Cauliflower – 4 servings 156 calories each

1 head cauliflower, head — broken up
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper — to taste
3 tablespoons fresh dill weed — chopped
3 tablespoons heavy cream
2 ounces colby cheese — shredded

Break a head of cauliflower into florets and cook in a pressure cooker in salted water about five minutes.
After cooking the florets drain them well.

Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill.
Mash the florets a bit then mix in one teaspoon lemon juice and 3 tablespoons of heavy cream and the shredded colby.

Serve warm.