Creamy, Perfect Cauliflower Mash
CLEANSE SEASON
For that post-holiday wellness we all need. Still hearty and warming, and almost indistinguishable from mashed potatoes. Honestly, I kinda like this better than the classic (don’t come for me). I love to eat cauli mash alone, with short ribs, salmon, or as a delicious carrier for any sauce or seasoning. Pictured above with crispy broccolini during one of my cleanses.
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THE RECIPE: Cauliflower Mash
Tools:
I very strongly recommend a food processor for this (I love mine). I have a tiny kitchen and still have space for it! — it can be done in a big blender, but it will be a puree and not a textured mash (does not quite fulfill the same need imo).
medium-large pot, ideally with a top
colander
Ingredients:
1 large head cauliflower — do not buy pre-chopped, it makes it soupy
2 T organic extra virgin olive oil
3-5 garlic cloves, pressed with the flat side of a knife
pink salt
kosher/sea salt
Steps:
Remove the tough inner core from the cauliflower by chopping in half from stem, then cutting diagonally to remove the core.
Chop cauliflower into large bite-sized pieces, generally all a similar size. Add to the colander or another bowl for now.
3, 4, 5 Put 1/2” of water in the bottom of a large pot, and season generously with salt (don’t be shy! like, 2 T+). Cover, turn heat to high, and bring to a boil.
Once boiling, add chopped cauliflower, cover again, and allow to steam until quite tender. I check at ~5 minutes (al dente is best—don’t overcook). Should be able to easily pierce the cauliflower with a fork without a hard center. Drain cauliflower into colander in sink.
While cauliflower cooks, heat 2 T olive oil and pressed garlic cloves in a small saucepan until light golden brown. Remove from heat and cool slightly.
Place steamed cauliflower, garlic, the garlic-infused oil and 1 tsp salt into a food processor. Blend for ~10 seconds, then continue pulsing until it reaches a creamy “mashed potatoes” texture. Don’t overdo it or it will turn soupy. If you don’t have a food processor with an insert that keeps the mixture from going up the sides, take breaks to scrape it down.
Taste, add more salt as needed (I always do). If you want a stronger garlic taste, add ~1/2 tsp organic garlic powder.
Serve immediately!
