Well, potatoes are awesome and mashed potatoes are one of my faves, but this dish could possibly ruin mashed potatoes for me forever. These are sooooooo good. This cauliflower mash is not runny, which can be an issue with these types of mashes. There is no overly skunky cauliflower flavour, just creamy, dreamy goodness. You can mix up the cheese and be sure to add spices you love (nix the garlic, add curry?). I was eating this with a spoon right from the pot, ate it from the plate with my pork, ate it while taking the pictures… notice the finger scoop mark on the right… Even cold, these are amazing.
Cauliflower Mash
Adapted from I Breathe… I’m Hungry’s Cauliflower Puree.
INGREDIENTS
- 1 large head of cauliflower
- 2 tbsp whipping cream
- 2 tbsp butter
- 1/4 cup ricotta
- 1/2 cup jalapeño havarti (it’s what I had on had, use any other sharp cheese, though this was gooooooood), shredded
- salt and pepper to taste
*shred a little extra cheese to top
DIRECTIONS
- Remove leaves and the bottom of the stalk. Roughly chop the cauliflower into medium-sized chunks (evenly sized for even steaming).
- Steam the cauliflower in a large pot until very tender, but not mushy, about 10 minutes. (If you don’t have a steamer, buy one… but also, check out IBIH’s instructions for microwaving)
- Drain the cauliflower and leave in the strainer for 5 minutes to remove as much water as possible.
- Back in your large pot, now dry, combine the rest of the ingredients with the cauliflower, allowing the cheese to melt a bit. Use a handblender, regular blender, or a food processor, to thoroughly puree the mixture. The result should be fluffy, creamy goodness. If you find it a bit wet, pop the pot back on the stove and let it cook over medium-low heat for a 5-10 minutes.
- Serve with a sprinkle of cheese.
Florets, steaming away. It is a smallish large pot and they barely fit!
Ahhh flash! So creamy and dreamy.