Simple Mashed Cauliflower Recipe
Cauliflower seems to be everywhere these days. From cauliflower pizza crust to barbecue cauliflower "wings," it seems the humble vegetable really can do it all. In fact, it might win the award for the most versatile vegetable in the supermarket. But why should we switch to cauliflower mash, when potato mash has served us so well for so long?
First of all, let’s get things straight. There is absolutely nothing wrong with potato mash — it’s a classic side dish for good reason. However, it’s good to shake things up once in a while, and cauliflower mash does exactly that. It makes a wonderful substitute for potato mash, offering up the same delightfully thick and fluffy texture that potatoes do while adding a deliciously sweet and nutty flavor to the dish. Plus, it couldn’t be simpler to make. Cauliflower takes less time to boil than potatoes, and it can be mashed in seconds with a quick blitz in the blender, or if you’re more old-school, a masher.
Not only does cauliflower add its own unique flavor to the dish, but there are also health benefits to making the swap. Mashed cauliflower is a lower-carb, lower-calorie substitute for mashed potatoes, and contains a wide range of nutrients (via Healthline). In fact, according to WebMD one serving of cooked cauliflower contains 100% of the recommended daily intake of vitamin C. Read on to find out how you can make this recipe for cauliflower mash.
Gather the ingredients for this mashed cauliflower recipe
tells us that when buying a cauliflower you want to keep an eye on its leaves. Although they won’t be part of the final dish, the leaves around the cauliflower are a good indication of the freshness of the vegetable. Ideally, you want a cauliflower with firm, fresh, and green leaves, without any brown or yellow spots.
Boil the cauliflower
To begin this cauliflower mash recipe, you need to get some water boiling in a medium-sized saucepan. Using a sharp knife, cut off the base of the cauliflower to remove the leaves. If you want, keep these scraps and use them to make a delicious broth. Then, cut the florets off the cauliflower head, chopping any particularly large florets in half to make sure they are all sized more or less evenly. Put the chopped cauliflower in the boiling water and leave it for 8-10 minutes, until it’s soft enough to pierce easily with a fork.
Blend the ingredients together
Once the cauliflower florets are cooked through, strain them through a colander and let them sit for a few minutes to remove as much liquid as possible. Place the drained cauliflower florets in a food processor with the butter, cream cheese, wholegrain mustard, and salt and pepper. Turn the blender on and let it run until the cauliflower mash has reached your desired consistency, whether that’s more textured or silky smooth. You can now remove the cauliflower mash from the blender and garnish it with a sprinkling of chopped fresh chives before serving.
If you have any leftovers, store them in an airtight container in the fridge. Cauliflower mash can be easily reheated and can be stored for up to 3 days.