Cauliflower Mash
Simple Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Vegetables
An alternative to the much-loved mashed potatoes. This mash is extra creamy and the taste and texture don't deteriorate if it sits for a while. On the contrary, cauliflower mash becomes silkier after resting and reheating. Ideal for unpunctual guests 😉
This is the revised version. I posted the first version in 2011 and since then I've managed to improve it quite a bit.
Ingredients
1 small cauliflower (about 700g)
1 medium onion
2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon sour cream)
1 sprig thyme
1 heaping teaspoon mustard
1 tablespoon oil
salt, black pepper
Servings: 3
How to prepare cauliflower mash
- Break the cauliflower into florets and then slice them.
- Add the finely chopped onion to the hot oil. Sauté over low heat until the onion is translucent (about 15 minutes) without letting it brown at all.
- Add the cauliflower, thyme, and just enough water to cover it (about 2 1/2 cups of water; you can also add a little milk to make it whiter). Add salt and ground black pepper.
- Bring to a boil, then reduce the heat and simmer covered only until the cauliflower is cooked but not mushy (start checking after 15 minutes).
- Drain the water from the cauliflower and remove the thyme. Put the cauliflower in a food processor and blend until smooth (you can use a very small amount of the cooking water if the processor doesn't blend easily). Then add the butter (and sour cream) and continue blending for another 30 seconds until you get a smooth cream. Add the mustard and blend briefly. Adjust the salt.
- Serve the mash warm alongside grilled pork tenderloin (medallions), fresh fried sausages, or pork schnitzel. It's great reheated.
