One evening I had this hairbrained idea of making mashed cauliflower (aka cauliflower puree). I didn’t look up any recipe, but just did it. It was a flop. Why? Because I didn’t cook the cauliflower long enough.
The second time, I did a search to see if anyone else had this hairbrained idea, and believe it or not, they have! Using the knowledge I had found online, I tried again. This time, boiling the cauliflower for 15 minutes until soft, drained, and blitzed it in my food processor with butter, salt, pepper and roasted garlic flakes.
The result? Delicious! Light, creamy, smooth, and creamy… oh, I said that already! You barely taste any cauliflower flavor, due to the garlic. It’s a little softer (read wetter/sloppier) than mashed potatoes, but this is not a complaint.
This recipe is great because it’s low in carbs, fat (if you go light on the butter), and a great way of getting more cruciferous vegetables into you diet. Enjoy it as you would with mash!
I used about 2 teaspoons butter for a medium head of cauliflower. If you’re dairy-free, simply use olive oil instead.
CAULIFLOWER MASH WITH ROASTED GARLIC
- 1 medium-large cauliflower, cut into florets
- European salted butter, or extra-virgin olive oil, to taste
- salt, pepper, roasted garlic flakes, as needed
1. Bring a large pot of salted water to the boil.
2. Add cauliflower and boil for 15 minutes, or until soft. To check if the cauliflower is soft, insert a knife or a fork into one floret, there should be very little resistance.
3. Drain and transfer to the bowl of a food processor. Blitz until smooth. Add butter/olive oil, salt, pepper and roasted garlic flakes to taste. Enjoy!