Sunday, January 17, 2010
Creamy Mashed Cauliflower
Silky texture and delicious flavor... great for kids!
1 head cauliflower, core removed, cut into florets
4 cups whole milk
1 teaspoon salt
1 tablespoon unsalted butter
1/2 bunch chives, minced for garnish
Combine cauliflower florets, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with chives.
Source: Adapted from Food Network - Recipe Courtesy of Guy Fieri - 2008