When I was growing up, mashed and vegetables together meant one thing: potatoes. Then I went to Paris – they call it a purée there. And you can purée lots besides potatoes – carrots were quite popular. Then I had a friend from New England tell me how her family always had mashed turnips instead of potatoes for the big feasts. Food is so awesome – a virtual root cellar full of possible variations.
Forgoeing mashed potatoes when Himself had to change his diet was probably the most traumatic thing for me. Mashed potatoes are their own food group in my family. But, luckily there’s the interwebs. And friends. Through some trial and error, I’ve come up with a great flavorful creamy purée that we look forward to at our house. I’ve had a couple friends ask for the recipe, so here it is – Purée de choufleur à l’ail et aux fines herbes. Although we just call this cauli mash at our house. I was hoping if I fi-fi-chi-chi’d up the name a little, it would fancify things a bit. Now, before you go any further please take heed: this is not mashed potatoes. Let me repeat: this. is. not. mashed. potatoes. If you want something that tastes like mashed potatoes, you will need to actually eat mashed potatoes.
What this IS (caveat aside) is a delicious, rich, smooth purée that captures the slight sweetness of the cauliflower and garlic and which has a lovely creamy texture that goes great with roasted or grilled meats.
Honestly, if we could eat real cheese in our house, I would totally put this in a buttered casserole and toss it in the oven with some cheddar on top. That would be freaking amazing. … …. if we could eat cheese. Not that I’m bitter or anything. Cheese. Damn my dairy-rejecting genes. Bastards.
I really hope you try this one. If you like cauliflower, this is an awesome and fast side dish that will fill the craving for creamy spudnicks without a starchy overload. And remember it has herbs. With a fucking “H” in it. Try it!
1 20oz package generic frozen cauliflower
1 fat or 2 small cloves of garlic
2 Tbsp butter
2 Tbsp sour cream or cream cheese (or, if you live at our house, Tofutti sour cream)
2 tsp. Penzey’s “Buttermilk” seasoning blend (or italian herbs if you don’t have Penzey’s lying about.)
Put the cauliflower and the garlic in ‘wave safe bowl, covered, in the microwave on high until it’s quite soft and hot. That takes 9 minutes in my wave. Drain off any water that come out during cooking.
Put that and the rest of the ingredients in the food processor. (Or the kitchen robot, if we keep up our Frenchie trend.)
Pulse until it’s a delightful smooth concoction; you may need to stop and scrape down your sides. Don’t go too far, I’ve heard you wind up with a gluey mess. I’ve not experienced that, but best to stop before that happens
Fat 10 g
Sodium 66 mg
Carbs 11 g
Protein 4 g