Ever since I made a paleo Shepherd’s pie a few months ago I have been wanting to make myself some cauliflower mash. For the Shepherd’s pie I had made a cauliflower puree that I mixed with mashed white sweet potato. I remember licking the cauliflower puree out of my Vitamix thinking that was disappointed I had to mix it with sweet potato. It was so good on it’s own. I wanted to drink it. And it didn’t even taste like cauliflower to me. You know what I mean. That skunky taste. There was none of it. Anyway, I bought myself a head of cauliflower the other day from Trader Joe’s with the intention of making some cauliflower mash.
I love this recipe because it is soooo insanely easy aaaand delicious. And mainly healthy. I mean there’s a “healthy” amount of butter in there but it’s grass-fed butter, so there you go.
I decided not to dub this recipe cauliflower “mash” because the consistency is too thin. So consider it more of a puree. It’s the perfect thing to ladle out onto a plate to use as a bed for some chicken or fish or steak. Am I making you hungry yet?
ingredients.
- 1 head cauliflower, leaves and stems removed and washed
- ½ c. grass fed butter
- 2 garlic cloves, minced
- kosher salt, to taste
- freshly cracked pepper, to taste
directions.
- Fill a large soup pot with about an inch or two of water and turn the stove to high heat. Place a steaming basket or mechanism in the pot. Mine is a steal mechanism that folds out and sits on the bottom of the pot. Make sure the water is not coming up above your steaming basket/mechanism.
- Break up the cauliflower into smaller heads if you haven’t already done so. Place cauliflower in the steaming basket. Once the water has begun to boil, turn heat down to low (I put my burner on 2 or 3 instead of the lowest setting) and cover.
- Steam cauliflower until you can pierce it with a fork and it will slide off. Mine took about five or so minutes.
- Place cauliflower in a food processor or blender. I use my Vitamix. Add butter, garlic, salt and pepper. Blend until you get a very smooth puree. You will likely have to push the ingredients down as you’re blending.
- Pour into a bowl (try not to like out the blender) and top with additional seasoning, if desired. I topped mine with a tiny amount of chives because that was about all that I had.
- Serve immediately.
I braised a piece of chicken in some brown butter and set it on top the cauliflower puree. It was heavenly!
Recipe rating:
Food Snob 