![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Cauliflower Mash
May. 30th, 2022 09:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiraliciousCauliflower Mash from The Adventurous Eaters Club by Misha & Vicki Collins
serves 4 to 6
1 small head cauliflower (about 3 heaping cups florets)
1 tablespoon butter, melted
2 tablespoons warm milk
sea salt to taste
½ cup grated Cheddar or Parmesan cheese
Trim the leaves and most of the stem from the cauliflower. Pull apart the florets or cut them into pieces of uniform size so they all cook at the same speed.
Bring about an inch of water to a boil in a pot equipped with a steamer basket and a tight-fitting lid. Add the cauliflower to the basket and cover the pot. Lower the heat to a simmer and cook for 5 to 7 minutes, until fork-tender.
Combine the cooked florets, butter, milk, and salt in a blender or food processor. Blend until smooth. If your blender has a wand attachment, use it to help the puree along; otherwise, stop occasionally and scrape down the sides of the container with a spatula. When your puree is smooth, taste and adjust seasoning. Spoon into bowls, top with grated cheese, and serve warm.
My notes:
This was a really good way to use up leftover cauliflower. My mother, for reasons that still escape me, bought a head of cauliflower that was over twice as big as my head and then was upset that we had only managed to eat half of it in a week. Luckily, I remembered this recipe was in the Adventurous Eaters Club when I was marking recipes I hadn't tried yet, but have all of the ingredients on hand.
The cauliflower we had left was closer to five cups, so I doubled the butter.
I eyeballed the milk, instead of measuring it. I was closer to two tablespoons than four and, while it worked out fine, it probably would have been better with more.
I also did not measure the cheese I topped it with when serving.
I do not own a food processor and balked at the idea of having to clean the blender, so mixed everything by hand with a dough blender/pastry cutter. It took some extra work, but it became near the consistency of mashed potatoes pretty easily. (The reason the recipe wants you to use a blender or food processor, is that they are trying to help you introduce a new vegetable to children that prefer smooth, creamy textures, which was not an issue here.)
I'd definitely make it again.
Can we get a side dish tag?
serves 4 to 6
1 small head cauliflower (about 3 heaping cups florets)
1 tablespoon butter, melted
2 tablespoons warm milk
sea salt to taste
½ cup grated Cheddar or Parmesan cheese
Trim the leaves and most of the stem from the cauliflower. Pull apart the florets or cut them into pieces of uniform size so they all cook at the same speed.
Bring about an inch of water to a boil in a pot equipped with a steamer basket and a tight-fitting lid. Add the cauliflower to the basket and cover the pot. Lower the heat to a simmer and cook for 5 to 7 minutes, until fork-tender.
Combine the cooked florets, butter, milk, and salt in a blender or food processor. Blend until smooth. If your blender has a wand attachment, use it to help the puree along; otherwise, stop occasionally and scrape down the sides of the container with a spatula. When your puree is smooth, taste and adjust seasoning. Spoon into bowls, top with grated cheese, and serve warm.
My notes:
This was a really good way to use up leftover cauliflower. My mother, for reasons that still escape me, bought a head of cauliflower that was over twice as big as my head and then was upset that we had only managed to eat half of it in a week. Luckily, I remembered this recipe was in the Adventurous Eaters Club when I was marking recipes I hadn't tried yet, but have all of the ingredients on hand.
The cauliflower we had left was closer to five cups, so I doubled the butter.
I eyeballed the milk, instead of measuring it. I was closer to two tablespoons than four and, while it worked out fine, it probably would have been better with more.
I also did not measure the cheese I topped it with when serving.
I do not own a food processor and balked at the idea of having to clean the blender, so mixed everything by hand with a dough blender/pastry cutter. It took some extra work, but it became near the consistency of mashed potatoes pretty easily. (The reason the recipe wants you to use a blender or food processor, is that they are trying to help you introduce a new vegetable to children that prefer smooth, creamy textures, which was not an issue here.)
I'd definitely make it again.
Can we get a side dish tag?
