Over 4th of July, Vance and I went to Chattanooga for the weekend. We are doing a Southern tour this summer and have hit Atlanta, Chattanooga and Knoxville - next up, Birmingham!
In Chattanooga, we had a great brunch at Tupelo Honey. I took myself to lunch at the Knoxville location this past Saturday (while Vance slaved away at a conference).
We had delicious salt-roasted beets with pistachio & goat cheese. Actually, Vance wanted french toast and I can't seem to get enough beets these days - so I inhaled this dish.
I had a fantastic cauliflower dish too - mashed with cheddar. Gave that a spin last night at home (and had leftovers this morning with an egg and tomato atop - yum!)
1 head of cauliflower
1/4 cup milk
4 ounces white cheddar, shredded
S&P to taste
Steam cauliflower florets until tender (about 8 minutes). Pierce with a fork - when soft, drain. In a food processor, place cauliflower and milk. Pulse a few times, season with salt and pepper. Pulse until the cauliflower is a mashed potato-like consistency. Remove to a bowl and incorporate shredded cheese - serve (devour) immediately.
This is dish is a like a cross between mashed potatoes & cheese grits, but MUCH healthier. Enjoy!