Garlic Mashed Cauliflower
Saw this in a magazine and thought it looked good. With a few modifications, I tried it last night. Cauliflower is not one of my favorites, but I loved this.
Saw this in a magazine and thought it looked good. With a few modifications, I tried it last night. Cauliflower is not one of my favorites, but I loved this.
- Carbohydrate 9.2071815625 g
- Cholesterol 0 mg
- Fat 11.087539375 g
- Fiber 3.24739061784744 g
- Protein 2.7670359375 g
- Saturated Fat 1.547828125 g
- Serving Size 1 1 Serving (130g)
- Sodium 102.103875 mg
- Sugar 5.95979094465256 g
- Trans Fat 0.528756875000002 g
- Calories 138 calories
Step-by-step
- Add garlic and cauliflower to a pot of water and cook until tender.
- Drain water and mash adding salt, pepper and mayonnaise.
- Serve topping with some fresh parsley if desired.
Boiling the garlic alongside the cauliflower until both are completely tender prevents raw, pungent bites in the final mash. Piercing a thick floret with the tip of a paring knife should yield zero resistance before draining. Simmering these cloves tempers their sharpness into a mild sweetness that infuses the entire vegetable base evenly.
Excess moisture remains the primary enemy of a smooth consistency. Drain the cooked florets thoroughly in a colander, then return them to the warm pot for one minute over low heat to evaporate lingering surface water before adding fats. Emulsifying reduced-fat mayonnaise into the hot mixture provides creaminess without the heavy dairy load of traditional heavy cream or butter.
Pair this lighter vegetable side with rich, protein-heavy mains such as pan-seared ribeye steak, roasted pork chops, or crisp-skinned duck breast. Its acidity and clean profile cut through heavy fats effectively. Roasted root vegetables or heavily spiced stews also benefit from this neutral yet savory counterpoint on the plate.
Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stovetop over low heat, whisking vigorously to restore the emulsion if any separation occurs during storage.
