gourmet cauliflower mash

It's cauliflower mash, only supercharged.
It’s cauliflower mash, only supercharged.

I have covered cauliflower mash before – a recipe so simple it’s almost cheating to call it a recipe – but lately I’ve been experimenting a little with the standard formula and whilst I still love the old favourite, I’ve got to say that this one is closer to the starchy texture of real potato mash.

The point of mash, for me, is to provide a good textural base on which to build your main meal – stew, casserole, pie, sausages. You’re not looking for a strong flavour, but I find that using a vegetable cube and garlic just lifts it slightly. You’d be surprised at how mild the garlic is, but if you don’t care for these flavours you might like to leave them out altogether.

The end product is closer to a mash that has had butter and milk added – thick, creamy and sticky, as opposed to the fine sand-like fluffiness of pure whipped potato.

Gourmet cauliflower mash
1 large head of cauliflower
Vegetable stock cube
3 cloves of garlic, peeled
30ml cream (I used soy cream)

Chop the cauliflower into florets and place in a pot with the garlic and stock cube. Cover with water and boil until very soft.

Drain the pot and mash, garlic and all. I used a hand masher but I’m sure a stick blender would produce excellent results.

Return the pot to medium heat without the lid. This bit is all about making it as fluffy and dry as possible, so you want to evaporate all the liquid left. Add the cream, stirring frequently and it should take around 5 minutes to produce a fantastic pot of cauliflower mash.

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