Cauliflower mashed potatoes are simple to make
Let’s say you’ve resolved to eat healthier in the New Year, but find yourself tripped up over and over again by your unconquerable yen for food that’s rich and delicious. And let’s also say that one of your favourite dishes is mashed potatoes.
There are no potatoes in this recipe, but by the time your family and guests have polished off a serving of this side dish, every one of them will be swearing that these are the smoothest, tastiest mashed potatoes they’ve ever eaten — although it’s possible that the more discerning among them will note that there’s something a little bit different about that flavour. That would be because they’re not potatoes. Rather, this dish is a 100 per cent cauliflower puree with a tiny tad of butter and some salt thrown in. That’s right — only three ingredients. Four, if you count the water.
And it’s very simple to make. You just cut a head of cauliflower into pieces about 1 1/2 inches thick. Combine the pieces with the salt and butter, then put it all in a large skillet and pour in enough water to nearly cover the contents. Bring the water to a boil, throw on a lid and let it steam for 10 minutes or just until the cauliflower becomes tender.
Now for the hardest part. You’re going to boil and reduce the water in which the veggie was steamed as a way to concentrate its flavour — a step that requires you to wait patiently. Afterward, you can
resume charging ahead, pureeing the reduced liquid and the
cooked cauliflower in a blender until silky smooth.
That’s it. Not only is this puree tasty, smooth and light, it’s also
the perfect vehicle for any sauce ... just like mashed potatoes.