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
7 replies on “Mashed Faux-tatoes: Cauliflower Puree”
OK I made these the other day and I am now obsessed with it. I was trying a dairy-free thing, so I used the Tofutti sour cream instead of milk or cream. I did put a Tbsp of real butter in though and I doubled the garlic. It was so good! I might make it again today!
I’m sure these are delicious, but my mom tried to pass them off on us as mashed potatoes when I was maybe 12, and we were not having any of it.
I must try this. I’m a total potato junkie and my junkie behavior is starting to catch up to me.
The secret to liking these is not to expect them to be like mashed potatoes. They taste like what they are, mashed cauliflower. That being said, these are a delicious way to eat cauliflower! I add some cream cheese to mine. You can also add an actual potato (or if you’re crappy like me, a package of the dehydrated kind) for a more thick consistency.
Such a good dish! I put in more gloves of garlic and veganise it with a soy/almond/rice milk and butter alternative, but holy heck – brilliance.
Potatoes are my favorite food with pasta taking a close second so fauxing it up now and then is in order.
You could also probably throw in some Nutritional Yeast to add a bit more flavor.
But…does it taste like cauliflower? I’ve always hated cauliflower with a passion, but I’d be willing to give this a try if it isn’t obviously cauliflower. I mean, I wouldn’t expect it to taste like taters because it’s not, but is it very cauliflowery?
Mm I like mashed cauliflower…not as much as mashed tatos, but it’s a less carby alternative. I have been saying I am going to make them and then I keep forgetting. You have inspired me.