Prep time 30 minutes
Active prep time 10 minutes
Special equipment needed – None
Special skills needed – None
I like mashed potatoes as much as most people. They always taste OK, but rarely do they knock my socks off. They are a great filler. The problem is, that they are little else. Nutritionally, they have some fiber, but most of that is in the peel which most people discard when they serve potatoes mashed. Traditionally prepared mashed potatoes with milk and butter are high in fat, with not much protein and only small amounts of vitamin C. By contrast, cauliflower is a superstar. It contains plenty of vitamin C, B6, and omega 3 fatty acids. It also has 3 times the amount of dietary fiber found in potatoes. The flavors are brighter and the texture is more smooth if they are done correctly. If you follow the simple instructions below, the result will be a silky, snowy white puree that is delicious and nutritious.
I almost always serve cauliflower mash instead of potatoes, but it can go wrong in a number of ways. Avoid these common pitfalls and I’m willing to bet you won’t go back to potatoes.
Don’t overcook. The less cooked it is, the more micronutrients it will retain. Most recipes tell you to cook it well past where you would eat it as a solid. I say, “cook less, blend more.”
Don’t underblend. I use a stick blender and I keep it moving for about 2 minutes to make sure all of the cauliflower is blended into a silky paste. A blender is fine too.
Don’t leave too much water in the mix. When you finish cooking the cauliflower, pour off all of the water, then give it a good toss and drain again if necessary. You can always add liquid if it is too thick, but your can’t take it out once you puree it.
Don’t use too much water. Boiling in a lot of water will strip out most of the vitamins which will be carried away with the water. Steaming is better, but if you boil, keep the water level low.
1 Head of Cauliflower
2 Cloves Garlic
2 Tablespoons Goat cheese
3 Tablespoons Sour cream
Salt and Pepper to taste
Cook the cauliflower for about 20 minutes. When it can be pierced easily with a fork, it is done. Don’t cook it more than you would for other cauliflower dishes. You don’t need it to be falling apart. Add all of the other ingredients and blend thoroughly. Taste and adjust seasoning as needed. If you need to thin the mix, you can use vegetable stock or milk.