Prep time: 5-10 minutes
Cook Time: 15-20 minutes
(cauliflower: 1.50, carrots: 35, mayo: .05, bread: .05)
1 small head cauliflower
6 medium carrots (I'm thinking about 1/2 pound)
2/3 C mayo
salt and pepper to taste
toast to eat it on (I like it best with sourdough)
slices cheddar cheese (option)
Steam or boil the cauliflower and carrots. Steaming takes a bit longer, but is the healthiest. If you boil them, just use about 1 inch of water, cover the pot, and keep an eye on it just in case the water gets low. I usually cut the stalk off the cauliflower, but otherwise leave it as a head and then dice the carrots.
Steam or boil them until they are tender enough to be mashed with a fork, but not so tender that they will turn into paste when you mash them. (You should be able to cut right into the head of cauliflower with a fork and have it break apart, but it shouldn't feel like cutting soft butter.) For perfectly perfect results, you can cook the cauliflower and carrots in different pans, but that's too much hassle for me, so I just check to make sure one or the other isn't getting too soft. If it is, I take that one out and leave the other to cook longer.
Drain off liquid and mash the carrots and cauliflower with a fork.
Add mayonnaise, beginning with just 1/3 C. If you want more, keep adding it until it's a consistency you like.
Add salt and pepper. Don't skip this step. This needs some salt to make it work. Give it a couple shakes until it's singing your song.
Eat on toast with cheese. Or put between two pieces of bread. Butter the bread and heat on a skillet as you would grilled cheese. (That'll sing your song.) It's also great on Wheat Thins. It'll keep in the fridge for a good week, although I always love it the most right out of the pan.
Posted by The Tasty Cheapskate