When I was a kid I never ate cauliflower. Broccoli was my mother’s vegetable of choice. I swear we had broccoli at dinner at least three times a week, if not more. It turns out my mother thinks she doesn’t like cauliflower so she never cooked it. I will admit, as the house chef, I too don’t make things I dislike, such as green beans. Yuck!
At some point I must of tried cauliflower, because now I am obsessed with it. Normally I roast it with some olive oil, garlic, and red pepper flakes, but I thought it might be fun to try something different. So I made cauliflower puree, which is essentially mashed potatoes without the potatoes. It came out incredibly creamy and flavorful and my mother said she liked it, so I decided to share the recipe with you!
- 1 head of cauliflower cut into florets
- 4-6 Tbsp of butter or margarine
- cream, milk, or soy milk to help with consistency
Place florets in a steamer basket and steam for about 15 minutes, or until you can easily pierce with a knife. If you don’t have a steamer basket, just throw the florets in boiling water, which is what I do. Cooking time is about the same.
Place the cooked florets in your food processor along with the butter or margarine, salt and pepper. Process until smooth. You might need to add a little liquid to the cauliflower if it needs smoothing, but try it without. That’s it!
Fat equals flavor. So if you want to be extra decadent add more butter. I also like my puree a bit on the salty side, but don’t go overboard. If you want to really take things up a notch you can roast garlic and add that to the puree! Or you can add lots of cheese and/or sour cream for a creamy texture and flavor. Just remember, the more you add the more you mask the delicious but delicate cauliflower flavor.