If you haven’t heard of this before, don’t write it off right away! This recipe is simple and quick. And you’ll barely feel like you’re eating a vegetable because you’ll get to use fun things like butter and cream. Yum. Anyway, the name says it all; this dish pretty much entails simmering and pureeing cauliflower to create a nice mashed side dish that’s comparable to ““ but not an imitation of! ““ mashed potatoes.
Without getting into the whole calorie/carb counting game, I’ll still say that cauliflower edges out potato in the vitamins department, particularly vitamin C. It’s good for a little variety in your diet and on your palate, as the lightly nutty, creamy quality of this dish has some flavors that mashed potatoes don’t. Also, it takes a lot less time to prepare cauliflower for mashing than it does to peel, bake, and mash a bunch of potatoes. So why not give it a try?
Recipe from Joy of Cooking
Cut out the tough end of the stem of:
Cut into florets. Place in a large pot and add:
2 garlic cloves, peeled and chopped
1 cup chicken or vegetable stock
Bring to a simmer and simmer until cauliflower is tender, about 10 minutes. Add:
½ cup heavy cream, half-and-half, or whole milk
1 tablespoon butter
Mash or puree in a food processor. Season with:
Black pepper to taste
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