The first time I had mashed cauliflower the person serving it tried to pass them off as mashed potatoes [ahem, Mom]. Mashed potatoes, these are not; an excellent side dish, they are. They are as easy to make as mashed potatoes, and are great for when you want to switch things up a bit or are looking for something a bit healthier. I prefer mine to be a little chunkier, but you can also whip these up and create a silky, smooth whipped cauliflower.
- 1 head of cauliflower, cut into large florets
- 2 tbsp butter, cubed
- 1 clove garlic, minced
- salt & pepper
- milk or chicken stock (optional)
- Put the cauliflower florets and garlic into a pot and cover with cold water. Bring to boil.
- Boil until the cauliflower is cooked through and easily pierced with a fork.
- Drain water. Add in butter and let melt slightly.
- Use a potato masher or an immersion blender to mash the cauliflower until desired texture. [If you want it a bit smoother, you can add a bit of milk or chicken stock]
- Season with salt & pepper.