I was a little disturbed at first at the prospect of making mashed cauliflower- I’m not a huge cauliflower fan- I think this is one of the first times I've ever bought a head of cauliflower at the grocery store- but I wanted to try it. I’m always on the look out for a creative, delicious vegetable recipe- you know, something different from the steamed/frozen/canned generic varieties we’re all used to. This recipe was delicious- a different way to get your veggies in for dinner. Hope you like garlic!
Creamy Mashed Cauliflower
8 cups bite-size cauliflower florets (1 head)
4 cloves minced garlic
1/3 cup buttermilk
4 tsp extra virgin olive oil
1/2- 1 Tb butter
1/2 tsp salt
Ground pepper
Snipped fresh chives
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 15-18 minutes. Place cooked cauliflower and garlic in a food processor. Add buttermilk, 2 tsp oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Garnish with remaining 2 tsp oil and chives, if desired. Serve hot.
Creamy Mashed Cauliflower
8 cups bite-size cauliflower florets (1 head)
4 cloves minced garlic
1/3 cup buttermilk
4 tsp extra virgin olive oil
1/2- 1 Tb butter
1/2 tsp salt
Ground pepper
Snipped fresh chives
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 15-18 minutes. Place cooked cauliflower and garlic in a food processor. Add buttermilk, 2 tsp oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Garnish with remaining 2 tsp oil and chives, if desired. Serve hot.
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