A Magical Cauliflower Mash
Use a Magic Wand to make the perfect Cauliflower Mash
There are a lot of great cauliflower mash or puree recipes out there but my version is worth serious consideration. I borrowed some of this technique from my old mashed potato days. I have to say – I don’t miss them at all. This new standby goes well with so many great mains and is the perfect sub for that high-carb mashed bomb of old.
Simmering the leeks or onion in the butter softens them and adds great flavor to the puree.
I’ve made these for company and converted many a guest that previously swore, “they did not like cauliflower”!
Try some smoked or flavored salts to shift the taste to your liking. In the summer I add fresh chives from the side of my house. Get creative and there is no end to what this side can be paired with.
Cauliflower Mash
2016-02-14 09:18:25
Serves 4
A creamy cauliflower puree with great flavor
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Nutrition Facts
Serving Size
1037g
Servings
4
Amount Per Serving
Calories 781
Calories from Fat 515
% Daily Value *
Total Fat 58g
90%
Saturated Fat 28g
138%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 116mg
39%
Sodium 963mg
40%
Total Carbohydrates 50g
17%
Dietary Fiber 10g
41%
Sugars 18g
Protein 22g
Vitamin A
46%
Vitamin C
359%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 cups of cauliflower - 1 head
- 16 oz. chicken stock
- 3/4 cup leek - chopped
- 3 tbs butter - Kerrygold or some other equivalent
- 1 tbs good extra virgin olive oil - for drizzle
- 1/8 cup of half n half
- fresh ground salt and pepper
Instructions
- Cut cauliflower into same size pieces - medium florets
- In a large pot add cauliflower and chicken stock and then add water to cover cauliflower.
- Cover and cook on med until fork tender - about 25 minutes
- While cauliflower is cooking in a small sauce pan add chopped leeks, butter and salt and pepper, then simmer on low about 10 min.
- Add half n half and turn off heat.
- Drain cauliflower well then add butter and leek mixture to the larger pot with cauliflower.
- With an immersion blender (magic wand) - puree until smooth.
- Add salt and pepper to taste.
- Cover until ready to plate.
- Drizzle olive oil over top.
Notes
- Chopped onions can be used in place of leeks.
- Light cream can be used in place of half n half.
- Alternatively, a bullet blender could work but be sure not to over puree.
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TQSI
February 20, 2016
Adam,
How would you make this dairy free?
john.
Adam Levy
February 29, 2016
Hi John, You can try unsweetened almond milk in place of the half n half.And add a little more olive oil instead of the butter.