Experimenting with cauliflower

The first time I made mashed cauliflower it came out a bit bland. I mean, it was good, but just a bit tasteless, and I wasn’t sure I was going to make it again. That was what I thought until I read Josh’s post and his collection of mashed cauliflower variations.

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I was scared and overwhelmed to try them all decided to keep it simple and just used the basic ingredients: cauliflower, butter, garlic, salt and pepper. While I steamed the cauliflower I roasted the garlic.

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I roasted five cloves because I knew I would screw it up. I burned two.

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And threw everything (including the butter) into the food processor.

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When it was halfway done I added salt and pepper, and kept it on until it was completely pureed.

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And oh boy the garlic made the whole difference in the world! Now this was a really tasteful companion to my breakfast, and I am sure it will start popping up again in my menu – after all, I need to eat more!

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4 thoughts on “Experimenting with cauliflower

  1. Garlic definitely helps the cauliflower taste better! Have you thought about simmering the cauliflower in chicken broth? That’s how I make mine and i think it helps even more.

      • Here’s how I do it: prep the cauliflower like in the pictures above. In a large saute pan with a lid (you could use a pot with a lid instead), add the cauliflower, 4-5 cloves of garlic, and 1 cup of chicken broth (1 cup per head of cauliflower). Bring to a simmer and cook for 20 minutes. When fork tender, add the cauliflower and garlic to the food processor leaving any liquid in the pan. As you blend the cauliflower, add the desired amount of liquid to get the consistency you need. Give it a try and let me know how you like it!

  2. Pingback: Short ribs, long time | CrossFit. Paleo. Life.

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