Cauliflower “Mashed Potatoes”
If you had to pick the least sexy vegetable of all, what would you pick?
I’m not sure what my final answer would be, but cauliflower would certainly be in the running.
Cauliflower is one of those vegetables that I have tried and tried to like. And well, it’s not that I don’t like it…it’s fine. But often times I’ll buy it from the store meaning to do good things with it, and it sits in the fridge until it’s nearly past the point of no return until I swoop in at the very last second and resort to roasting it. Raise your hand if you get a little tired of roasted veggies sometimes…me!!!
I returned to the grocery story again a few days later and stopped at the heap of cauliflower, tossed a head into my cart, and vowed to do something good with this cauliflower.
I stood in my kitchen and held the cauliflower with both hands, and stared at the blender on my counter. Yup, I was going to make a cauliflower puree, just like all those fancy restaurants do.
After pureeing the cooked cauliflower, I tasted it and realized something. These were kind of like mashed potatoes. And they could be treated just like mashed potatoes, by adding sauteed garlic, or butter, or cheese, or chives, or scallions, or whatever you want!
The cauliflower puree was delightfully light, smooth, and creamy. And with my additions, also a bit buttery and cheesy. It was a winner.
So my friends, here’s a video showing you how to make cauliflower “mashed potatoes,” in case you too are looking for more ways to eat your veggies. It also shows you how to prep a cauliflower!
Cauliflower "Mashed Potatoes"
- 1 3lb head cauliflower
- 1 tbsp butter
- 1 tbsp heavy cream
- 2 tbsp grated cheddar cheese
- salt and pepper to taste
- chopped scallions, for garnish
- melted butter or olive oil, for drizzling (optional)
- Prep the cauliflower by cutting it into quarters, then cutting off the core (please refer to the video if needed). Break the quarters up into florets with your hands or a knife.
- Add a cup of water to a big pot and bring to a boil. Add the cauliflower florets, cover with a lid, and cook for 5-8 minutes until the cauliflower is fork tender (cook time will vary depending on the size of your florets). Puree the cooked cauliflower in a blender or food processor until smooth, then mix with the butter, cream, cheese, and salt and pepper to taste. Sprinkle with scallions and drizzle with melted butter or olive oil if desired. Enjoy!