Try this Mashed Cauliflower Recipe.
- Carbohydrate 2.2037821194605 g
- Cholesterol 0 mg
- Fat 0.0363697880539499 g
- Fiber 0.169830437051997 g
- Protein 0.421934104046243 g
- Saturated Fat 0.00700678227360309 g
- Serving Size 1 1 recipe (7g)
- Sodium 1.1474527938343 mg
- Sugar 2.0339516824085 g
- Trans Fat 0.00985764932562621 g
- Calories 10 calories
Step-by-step
- Separate cauliflower into florets and cut in smaller chunks.
- In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
- Cover with a lid and bring to a boil.
- Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender.
- Drain.
- Add butter or olive oil, salt and ground black pepper to taste.
- Using immersion blender (food processor), process until very smooth or desired consistency.
- Adjust salt and pepper to taste, if necessary.
- Serve hot just like you would serve mashed potatoes.
Converting a dense head of brassica into a smooth side dish requires managing moisture content and mechanical force.
- Start cauliflower in cold water rather than boiling water to ensure even cooking from the exterior to the dense core.
- Cook the florets until a paring knife slides through the stems with zero resistance, which takes approximately 10 minutes at a gentle simmer.
- Drain the cooked vegetables thoroughly in a colander and let them sit for two minutes so excess surface steam evaporates.
- Use an immersion blender or a food processor rather than a hand potato masher to break down the fibrous plant cell walls completely.
- Store leftover portions in an airtight container in the refrigerator for up to three days.
Reheating leftover vegetable mashes requires gentle heat on the stovetop with an extra pat of butter to restore lost moisture. Freezing is generally discouraged because thawing releases trapped water and ruins the emulsion.
