Mashed cauliflower is a fantastic alternative to mashed potatoes for those avoiding nightshades or high glycemic potatoes. Surprisingly, these do not taste strongly of cauliflower; rather they pick up the subtle buttery notes and allow spices such as cracked peppercorn and garlic to shine through. Use the recipe below as a baseline and feel free to experiment by adding roasted garlic, basil and sun dried tomatoes, rosemary, dill, or other favorite spices to liven things up!
Aimee’s Easy Mashed Cauliflower
* 2 heads cauliflower
* 1 qt. vegetable broth
* 1 tbsp butter or olive oil
* sea salt and freshly ground pepper to taste
Tear florets from the cauliflower head and add to a large stock pot. Cover with broth, bring to a boil and steam until very tender – about 15 minutes.
Transfer florets into Vitamix (this makes them supercreamy!) or a food processor. Add butter or oil, salt and pepper, and any spices you wish to use. Puree on high for 30 seconds – 2 minutes until smooth.
Transfer to a warmed ceramic dish and serve.
Makes about 7 cups.
