TIME: 20 MINS; SERVES: 6
I’ll choose cauliflower purée over mashed potatoes any day. When boiled and puréed, cauliflower takes on a lighter, creamier texture than potatoes, and will never become a gluey mass, even when reheated. The butter and cream produces a super rich, silky texture, but this can also be made vegan with high-quality olive oil. You can boil the cauliflower in homemade stock for extra flavor.
1 medium head cauliflower, chopped into florets
3 - 5 tbls. unsalted butter or ghee
1/4 cup heavy cream or whole milk, plus more to thin
Salt and fresh ground black pepper, to taste
Bring a medium pot of generously salted water or stock to boil.
Add the cauliflower florets to the boiling water/stock and simmer for 10 - 15 minutes, or until very tender.
Transfer the cauliflower to a food processor with the butter, and purée, adding the cream (or stock) a little at a time to achieve your desired texture.
Add the salt & pepper to taste. Blend until very smooth, scraping down the sides as needed.