Don’t forget: we’re drawing the winner of our lovely Le Creuset 4qt oval cocotte at the end of this week! Send us your entry via the contact form on our site to let us know you’ve pre-ordered the book! Official details about the contest and this lovely piece we call Cherry can be found here. (Contest ended!)
Okay, onto today’s topic: mashed cauliflower. It is no small exaggeration to say that as far as side dishes are concerned, this is one of our absolute favorites. True story: we had the caterers for our wedding reception make our own recipe for mashed cauliflower. That’s how much we love the stuff. Then again, we love cauliflower rice, cauli-sotto (our version of risotto), cauliflower grits, oven roasted cauliflower…so many ways to use one vegetable!
As you can see in the video, not all heads of cauliflower are created equal. Some are rather large, some medium, some small. When we write our mashed cauliflower recipe, we say “1 head of cauliflower.” Based on what that size truly is, you may want to adjust the stock up or down, and/or the cooking time.
Cauli mash (aka “faux potatoes”) is one of the most versatile side dishes you can create. Add-ins that we’ve used/tried to change up the flavor have ranged from chipotle sauce, paleo mayo (for creaminess), bacon crumbles, sundried tomatoes, roasted garlic, jalapenos, Italian parsley, and for those of you putting some dairy in your life, try these with some goat cheese, butter or some heavy whipping cream. There are so many ways you can flavor these – experiment and see what you like!
A few tips and tricks:
– Cooking the cauliflower in chicken stock really adds some nice depth of flavor to the mashed. While you could just steam the cauliflower, I think the flavor is completely different when cooked in the stock.
– Cauliflower has a pretty high water content, so when we cook ours in the chicken broth, we try to get it almost dry (without burning). This usually gives us the creamy texture we personally like.
– If you are more of a chunky mash kind of person, just use a hand masher to retain some of the lumps in your mash.
Watch the video if you need more detailed info on the “how”, where you can admire my Camp Sunshine bracelet from those 2 amazing weeks this summer, and see Buzz almost knock the camera over. Oh, wait, we edited out that part.
For those of you who just want the recipe, here you go:
Let us know how you make your mashed cauliflower, and what special ingredients you add to make it super tasty!