When prices of cauliflower reached a staggering $10 in some grocery stores last year, I took a break from buying it. This year, avocados have taken cauliflower’s place as the priciest produce.
Luckily, local cauliflower can be found in affordable abundance this year, and I’m making up for lost time.
Roasted, made into soup, mashed, pureed, fried or riced, cauliflower is far more than its ivory florets would lead you to believe. And, as I write this post with an unpleasant, very unwelcome cold and dull appetite, the pillowy softness of a pile of mashed cauliflower is most appealing to me right now.
Many of you in the United States will soon be celebrating Thanksgiving. And what’s Thanksgiving without mashed potatoes? Indulgent and rich, mashed potatoes are the adhesive of the entire holiday dinner. But for something a little different, lighter and more every day, try your hand at mashed cauliflower (also known as cauliflower mashed potatoes).
Last minute cooks will love that this mashed cauliflower recipe comes together in about 20 minutes, while make-ahead cooks will love that you can prepare a pot of it ahead of time so there’s no fuss on the big day. Strike while the prices are low and enjoy this newfangled side dish recipe ideal for any diet.
I’m eager to play around with variations aside from rosemary and garlic, and encourage you to as well. Cauliflower’s canvas is ready for whatever series of tastes your throw at it.
For those who truly can’t get enough cauliflower, here are a handful of healthy comfort food cauliflower recipes from the archives:
+ Quick Tofu Cauliflower Korma
+ Moroccan Cauliflower Flatbread With Pomegranate, Lemon and Tahini Yogurt Dressing
+ Whole Roasted Cauliflower with Hazelnut, Orange and Saffron
+ Rustic Cauliflower, Walnut and Tomato Pesto Pasta
Creamy Mashed Cauliflower with Garlic Recipe
If you’re looking for how to make cauliflower mash, this is a great place to begin. Easy cauliflower mashed potatoes (without potatoes) is a healthy side dish recipe for a cozy meal or bed for stews, meatballs or seared salmon. You can make this mashed cauliflower vegan easily, or jazz it up with cream cheese.
1 head cauliflower, cut into florets
1 clove garlic, peeled
3 Tbsp creme fraiche or plain Greek yogurt or sour cream (to make this paleo and vegan, use unsweetened coconut milk yogurt or vegan sour cream)
2 tsp chopped fresh herbs of choice (rosemary, parsley, sage, etc.), more to garnish
1/4 tsp salt, more for serving
ground black pepper, to taste, more for serving
cauliflower cooking liquid, as needed
2 tsp butter or olive oil or coconut oil, for serving (optional)
- Fill a pot with steaming insert with 2 inches water. Add cauliflower and garlic to steamer basket and steam for 12 to 15 minutes, until very tender when pierced with a fork. Reserve cooking liquid. Transfer cauliflower and garlic to a blender or food processor along with creme fraiche or yogurt or sour cream, rosemary, salt and pepper. Puree until smooth, adding up to 4 Tbsp cauliflower cooking liquid until desired consistency (you may not need any depending on the cauliflower’s water content).
- To reheat on the stovetop, add cauliflower mash back to a clean saucepan and stir over medium heat until heat through, being careful not to scorch the bottom. Garnish with butter or olive oil or coconut oil, additional herbs, salt, and pepper. Serve hot.
- To reheat in the oven, transfer cauliflower mash to an ovenproof dish and heat at 350ºF for 20 to 30 minutes (if cold), or until hot.Garnish with butter or olive oil or coconut oil, additional herbs, salt, and pepper. Serve hot.