Creamy Mashed Cauliflower

• 분량: Servings 6

재료

1 kg / 2lb cauliflower florets (Note 1)

2 garlic cloves , peeled, whole

2 tbsp (30g) unsalted butter

1/4 cup (25g) parmesan cheese , shredded

1/4 cup (55g) sour cream , optional

1 - 3 tbsp cooking water

Salt and pepper , to taste

방향

Cut the larger florets in half or quarter so they're all about the same size.

Add cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.

Scoop out a mug of cooking water.

Drain well, then transfer to food processor.

Add remaining ingredients, starting with no water, blitz until smooth. (Use handheld blender stick if you don't have food processor)

Use reserved cooking water to adjust consistency to taste and help puree smooth.

Adjust salt and pepper to taste

Transfer to serving bowl, drizzle with melted butter and garnish with parsley if desired.

Serve as a side with anything that you'd usually serve with mashed potato!

노트

Recipe Notes:

1. Cauliflower - 1 very large head, or 1.5 average heads. About 8 heaped cups of florets. Cut / break florets off.

2. Subs & alternatives to make it dairy free, to your taste, what you have:

Butter - sub with extra virgin or ordinary olive oil

Parmesan - 1/4 to 1/2 tsp Vegeta or vegetable stock powder (for "umami" flavour that parmesan provides)

Sour Cream - 60g / 2oz cream cheese

Cooking water - milk (any dairy or dairy free)

3. Storage - Keeps for 3 to 5 days in the fridge, and also freezes fine! Thaw then reheat in the microwave - or even gently on the stove