Cauliflower Mashed “Potatoes”

Cauliflower just came into season here, and we are going to be eating a lot of it. My favorite way to eat cauliflower has been tossed with curry spices, roasted in the oven until nice and crispy and caramelized… until now.

Cauliflower Mashed Potatoes

Step 1. Obtain a cauliflower as big as your head.

Amazingly huge cauliflower.

1 very large cauliflower
1/4 c sour cream
1/4 c butter
2 tbl gorgonzola cheese, about 1 oz.
plenty of salt & pepper

Trim the bottom green leaves off the cauliflower and rinse it. Fill a large pot halfway with water and bring to a boil. Add a good spoon of salt. Carefully lower the whole cauliflower into the boiling water. Cover tightly and simmer for about 10 minutes. Carefully pour the water out of the pot and dump the cauliflower into a large colander so that all of the water can drain.

Get out your food processor. With tongs, shred the cooked cauliflower and put into the bowl of the food processor. Add all of the sour cream, butter and blue cheese, and one full teaspoon of salt. Blend until completely pureed and fluffy, several minutes. Scrape into a bowl and taste for salt, then pepper to taste. The trick is adding enough salt and pepper. This was so delicious and easily fed all five of us with leftovers.

Creamy, delicious mashed cauliflower... and didn't shoot Jim's sugar up 200 points like white potatoes would have done.

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