Creamy Mashed Cauliflower
HB-6715 · Hand-built original · Western
Cauliflower florets boiled with whole garlic cloves and blended with butter, Parmesan, and sour cream into a smooth mash.
WesternSides25 minServes 666 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: cauliflower
Servings:6quantities adjust to match
Ingredients
- 2lb cauliflower florets
- 2 garlic cloves, peeled, whole
- 2 tbsp unsalted butter
- 1/4 cup parmesan cheese, shredded
- 1/4 cup sour cream, optional
- 1 - 3 tbsp cooking water
- Salt and pepper, to taste
- Melted butter, parsley, pepper
Method
- Cut the larger cauliflower florets in half or quarters so they are all about the same size.
- Add the cauliflower florets and the whole peeled garlic cloves to a large pot of boiling water and cook for 10 minutes until very soft, scooping out a mug of the cooking water before draining.
- Drain the cauliflower well and transfer it to a food processor with the unsalted butter, shredded parmesan cheese, and sour cream if using.
- Blitz the cauliflower mixture until smooth, using 1 to 3 tablespoons of the reserved cooking water to adjust the consistency and help it purée, then season with salt and pepper to taste.
- Transfer the mashed cauliflower to a serving bowl, drizzle with melted butter, garnish with parsley and pepper, and serve it warm as a side.
Prep: 15 min · Cook: 10 min · Total: 25 min
Nutrition (per serving, where published)
66 kcalCalories
1.7 gProtein
1.5 gCarbs
6 gFat
3.7 gSaturates
0 gFibre
0 gSugars
81 mgSodium
17 mgCholesterol
29 mgPotassium
52 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data