Feb.

3

cauliflower mash

Cauliflower Mash is the perfect substitute for mashed potatoes and perfect for a weeknight dinner served with crab cakes, grilled salmon, trout + lime butter, turkey meatloaf or even a garden salad. And cauliflower is actually good for you, full of fiber, anti-oxidants and Vitamin C. You won’t miss the mashed potatoes, I promise.

Core, chop and boil the cauliflower in water until the cauliflower is tender. While the cauliflower is boiling, mince two cloves of garlic in the bowl of your food processor.

Using a fine-mesh sieve, drain the cauliflower, then place it in the bowl of the food processor and pulse to begin creaming the cauliflower. When its starts to break down, add the other ingredients.

Add the butter, parmigiano reggiano, salt, and pepper. Pulse for 3 second intervals until the cauliflower is smooth. Be careful! The mixture can become watery really fast.

Goat cheese in this recipe is optional, but it adds a richness and mouth feel that fakes you into believing you’re eating decadent mashed potatoes. And I prefer white pepper, but if you don’t have any, it’s perfectly fine to use black pepper as I did above.

Cauliflower Mash

1 head cauliflower, chopped into bite-size pieces
2 cloves garlic, minced (about 1 tsp.)
2 Tbsp. organic butter (I use vegan Earth Balance)
¼ c. parmigiano reggiano, freshly grated
1 tsp. sea salt
½ tsp. white pepper
2 oz. plain goat cheese (optional)

Boil the chopped cauliflower until tender, approximately 8 minutes.

Place two cloves of garlic in the food processor and pulse to mince.

Using a fine mesh sieve, drain the cauliflower. While still hot, add the cauliflower to the food processor and pulse to begin creaming the cauliflower. Add the butter, parmigiano reggiano, sea salt, white pepper and pulse until the consistency of mashed potatoes. Add the goat cheese and pulse to combine. Adjust seasonings to taste. Serves 4.

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