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
- 1 head cauliflower, cut into florets
- 1 clove garlic, peeled
- 3 tablespoons creme fraiche or plain Greek yogurt or sour cream
- 2 teaspoons chopped fresh rosemary, more to garnish
- ¼ teaspoon salt, more for serving
- ground black pepper, to taste, more for serving
- cauliflower cooking liquid, as needed
- 2 tsp butter, for serving
- 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. Tranfer 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 tablespoons cauliflower cooking liquid until desired consistency (you may not need any depending on the cauliflower's water content).
- To reheat on the stovetop, add back to a clean saucepan and stir over medium heat. To reheat in the oven, transfer to an ovenproof dish and heat at 350ºF for 20 to 30 minutes (if cold), or until hot. Garnish with butter and additional rosemary, salt and pepper. Serve hot.