MASHED CAULIFLOWER
This recipe goes with the meatloaf cupcakes.
Ingredients:
1 Head of cauliflower, cleaned and cut into florets (about 4-5 cups)
½ C shredded mild cheddar cheese
¼ tsp salt (or less)
food coloring (optional)
Directions:
Steam cauliflower until very tender. Place into a mesh strainer to drain.
Use a rubber spatula to press out all of the excess moisture. It's okay that the cauliflower is getting mashed. There may be a few drips of water still coming out, but not a steady stream. Heat the cauliflower before you puree it with the cheese, so the cheese will melt.
Put the hot cauliflower, cheese and salt into a food processor then puree (you may add some food coloring at this stage if you'd like. I like the stronger gel food coloring).
Put the pureed cauliflower into a quart size ziploc bag and seal it. Cut off one of the bottom corners (make it small, you can always make it bigger) and squeeze the pureed cauliflower onto top of the meatloaf muffin to make it look like a cupcake. Top the "cupcake" with tiny pieces of diced cheddar cheese, chives, carrots, peas or corn.
NOTE: One batch of this will cover one batch of meatloaf CUPCAKES (9). The kids will think they are eating mashed potatoes.