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The recipe is lovely–took the result down to a silken texture potatoes can’t rival (maybe Yukons?)–and suggestions like broth and parmesan are supersmart. I used The Kitchn’s microwave-brown-butter hack.
I’ve done this with cauliflower only I cheated and mixed it with instant potatoes, I add a dash or two of garlic salt, not bad, nice n’ easy !
Hi Elise, thanks for the great recipe. We sometimes add some grated parmesan to add some richness. Love what you do!
Thanks Michael, and thanks for the idea to add a bit of parm!
We eat mashed cauliflower quite often…not because we don’t like mashed potatoes, but the cauliflower is lighter and goes so well with a variety of main dishes. One of our favorite ways to fix mashed cauliflower is to steam it, then lightly mash with s&p and drizzle with lemon butter. It’s especially tasty with seafood or chicken dishes. We’ll have to try your browned butter version soon. Merry Christmas to you and your family, Elise. Thanks so much for all you do for us. I know everyone else agrees that your delicious recipes continue to amaze and inspire us to be better cooks. Hope you have the best Christmas ever.
You are so welcome Judy. Have a wonderful Christmas!
Tim Ferriss has a version of mashed cauliflower where he recommends boiling the cauliflower in coconut milk, then adding curry powder and ground cashews. The texture and taste are very good. Mashed cauli all the way!
Yum! I can’t wait to try these!
I simply love cauliflower puree
I boil mine in chicken stock instead of water. Adds more depth to flavor
This sounds terrific, Elise. I have actually been adding your delicious cauliflower puree (with low-fat sour cream) to my potatoes when I mash them and they’re great. Family members who weren’t fond of cauliflower have embraced this mix. I can’t wait to try this new version out on them. Thanks for the wonderful recipes!
i love it