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.

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21 thoughts on “Dill and Colby Mashed Cauliflower – WHB

  1. I never would have thought of pressure cooking cauliflower! That’s a great idea for a quick dinner.

    I love using my pressure cooker. My one and only one :) I have to get me one of those canning ones!

  2. Btw, I’m thinking of getting a pressure cooker. Any advice would be much appreciated, i.e. perhaps in terms of what to look for, and what to avoid, etc. You sure sound like an expert with your three pressure cookers! :)

  3. Pingback: WHB - The Round-up! « Maninas: Food Matters

  4. What a great alternative to mashed potatoes. I grew dill this year and am thinking of putting in more – it is so good in so many things. I am tempted to get a pressure cooker but afraid it will blow up. Eep.

  5. Natashya thanks for stopping by. If you get a pressure cooker just watch that when you clean it the steam holes are open. You can use a toothpick and just clean them that way. It is easy to tell if the holes need cleaning. I don’t think it is a big problem but I used to be the same way years back.

  6. Wow, sounds yummy! We have a pressure cooker that was given to us by someone from France, where they use them all the time. It never occurred to me that it is actually an energy saving device. Guess I will have to figure out how to use it!

  7. Pingback: midwest neurotica | recipes » Dill and Colby Mashed Cauliflower

  8. I have a Fagor Pressure cooker. It is very modern and has three safety locks and is so easy to use. I got a 10 quart on e because you can always put less in a big cooker, but you can’t put more in a small one. Plus, with the 10qt they sell a canning rack also. I love it! How about a 6 pond chicken in 30 minutes. hcicken soup, 30 minutes more.

  9. Cauliflower is one vegetable which has absolutely no nutritional value. Its green cousin the broccoli on the other hand is filled with all kinds of good vitamins. Another thing about dill in any dish is that the bacteria in your stomach lining produce a really foul smelling gas when it senses the oil from dill. So be careful the next day while you are amongst your friends. You will soon find them drifting away from you.

  10. Looks good! I’m making it tonight!
    @Janette: Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver’s ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
    Thank-you Wikipedia

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