Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.
I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.
I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.
Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.
- 2lbs cauliflower head
- 2tbsp of butter
- 1/4 cup (more or less to taste) of milk
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Clean and separate cauliflower head into florets, put them into pot of appropriate size, fill pot with water and bring it to slow boil:
- Add salt to taste:
- And cook cauliflower until soft when pierced with a knife (15-20 mins). Once ready, cover pot with a lid leaving small hole between the lid and the pot and drain all water out (or use a colander). If you use stand blender, move cooked cauliflower to the blender cup, or keep it in the pot for hand blender:
- Add butter:
- Using blender chop cauliflower into smaller pieces:
- Warm up milk (I use microwave for this), and start adding milk to the mixture spoon by spoon:
- Continue blending and adding milk until puree gets the consistency you like it to be (more milk will produce more liquid puree), I ended up adding about ¼ of the cup for the amount of cauliflower I got:
- Serve warm: