I often make cauliflower mash here at my castle, but I’ve not blogged it! How can that be? We eat it so often that I don’t really use a recipe and so perhaps thought it wasn’t necessary to post. Yet recently I was talking to someone who gave me that look- the “are you kidding me?” look when I said we loved mashed cauliflower. I decided it must be posted and honored for its magnificence!
As usual I’ve forgotten where I got the original recipe but it was a very good guide. You simply choose how much cauliflower you want to serve, match an equal amount of potatoes, cook both, mash together and ta da! Buttery cauliflower mash. It’s a lower carb way to enjoy your potatoes and add extra nutrition too.
For the two of us I cut up about 3-4 cup of cauliflower into florets. I put them into a medium-sized saucepan with an inch of water. I bring them to a boil then place the lid on the saucepan and reduce the heat to medium low for 20 minutes.
Meanwhile I’ve peeled an equal amount of potatoes and cut them into 1 1/2″ chunks and put them into a larger saucepan and cover them with water. I add about a teaspoon of salt. Note that I didn’t salt the cauliflower. I bring the potatoes to a boil, then reduce to medium and let them cook until fork tender, without a lid.
When the cauliflower is softened I turn the heat up to high and cook them for a few minutes until the water has cooked off. I drain the potatoes and add the cauliflower to the potatoes. I add a stick of butter (1/2 cup) cut in half and mash it into the potato and cauliflower mixture. You could cut the butter down to 1/4 cup if you’re counting calories.
Both vegetables are fairly soft and not much mashing is necessary. If the mixture seems a bit dry, add some milk, a little at a time, until you have your desired consistency. Taste test and add salt and black pepper to taste. Serve hot.
Usually the combination tastes more like potatoes than cauliflower. It pretty much depends on how fresh the cauliflower is. We enjoy it with just butter or sometimes add shredded cheese for a cheesy blend of mash. It’s good with a strong cheddar or even Parmesan. You could play around with it to suit your tastes or what other dishes you’re serving. We ate the mash with grilled chicken legs this time.
3-4 cups cauliflower florets
3-4 cups potatoes; peeled and diced
1 teaspoon salt
1/2 cup milk (if necessary)
1/2 cup butter
salt and pepper to taste
Place cauliflower florets into a saucepan with an inch of water. Bring to a boil then cover and reduce heat to medium low. Cook about 20 minutes, until very tender.
Place potatoes and a teaspoon salt into a larger saucepan and cover with water. Bring to a boil then reduce heat to medium and cook uncovered until fork tender. Drain.
When cauliflower is soft, uncover saucepan and turn heat to high and cook for a few minutes until water has cooked out. Pour cauliflower into drained potatoes. Add 1/2 cup of butter and mash until mixed well. Add a little milk at a time if the mixture seems too dry. Taste test and add salt and black pepper as desired.
Serve hot with more butter or stir in shredded cheese for a cheesy version.