I’ve been on a little cauliflower kick lately and just couldn’t turn down the possibility of what was essentially cauliflower mashed potatoes. Yep, it’s a holdout from the low-carb craze. But I didn’t care if it was healthy; I just wanted to see if it was worth it. I found the recipe in Ted Allen’s The Food You Want to Eat, and even he seems a little ashamed of it, regardless of the fact that it ended up being delicious.
And he’s right, the cauliflower puree never feels like a mashed potato rip-off. Instead it makes an earthier offering that’s perfect with lighter dishes like fish. To spruce up things Ted advises a few possible additions. He likes to add curry powder, English mustard, blue cheese or parmesan. I settled on the last item, adding huge grated handful at the very end. It won’t replace mashed potatoes on the Thanksgiving table, but might provide a lighter side to some grilling sessions.
- 1 head of cauliflower
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Parmesan cheese
- Bring a large pot of water to boil. Meanwhile, cut off the stems of the cauliflower and break into florets. Toss in a steamer basket atop the boiling water and steam for about 15 minutes.
- Remove the cauliflower and toss half of it in a blender along with 1/4 cup of the steaming water. Process into smooth. Add the other half of the cauliflower along with another 1/3 of cup of the steaming liquid. Process that batch until smooth.
- With the motor running add the butter, salt, and pepper. When incorporated, turn off the blender, and fold in the parmesan. Season with salt if it needs it, and serve.