Tuesday, March 22, 2016

Cauliflower Mash

Our favorite vegetable this time of year is definitely cauliflower. We're huge fans of roasted cauliflower, but recently we wanted to change it up, so we made a cauliflower mash. We've made several versions of cauliflower mash. Every time we make it, we do something a little different, searching for the best cauliflower mash ever.
We've boiled it in milk and boiled it in water but this time, we steamed it until it was tender.  
Then we pureed it in the food processor with butter, half & half, and lemon zest. After pureeing, we seasoned it with salt and pepper. After serving, we topped it with dried chives.
This is our second favorite cauliflower mash. Our favorite is still the cauliflower cooked in milk, but that seems like such a waste of milk, so we'll probably stick with steaming the cauliflower because the mash doesn't end up as wet/runny as it does from boiling the cauliflower florets. In the future, we wouldn't bother using the food processor. It left a few too many chunks and we almost overflowed the processor bowl. Instead, we'd just use the immersion blender or the hand held potato masher.

The lemon zest adds a nice brightness. I wish we'd had fresh chives because dried chives really don't add much to a dish.

To Make:

Cut a large head of cauliflower into florets, Steam the florets in a steamer pot over simmering water, covered, until soft, about 20 minutes. Transfer the cauliflower to a bowl, add butter (2-3 tbsp), half & half (or milk, or cream, about 2 tbsp), and lemon zest from 1 lemon (we like a lot of lemon, you can use less), season with salt and pepper, and puree with immersion blender, or potato masher, or use a blender or food processor. Top with dried or fresh chopped chives.

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