You Might Not Go Back to Mashed Potatoes
Cauliflower has become a real workhorse in my kitchen. I roast it, make soup out of it, eat it raw in salad, etc… But the recipe I’m most proud of is the one I’ve been refining for over three years. It started as Mashed Cauliflower but the texture was was hard to get right. Making a thick purée turns out to be one of the secrets of this mashed potato substitute.
As with most of my recipes, use the ingredients and directions as a guide. Experiment with flavors and techniques until you get it the way you want.
- Approx. 2 lbs. Cauliflower (this can be one large head, or bags of riced cauliflower)
- 1 Cup chicken stock
- 1/4 Cup Crème fraîche (or sour cream)
- 1/4 Cup Kewpie brand mayonnaise
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt to taste (probably more than you think)
- If using a head of cauliflower, trim off the florets and chop them into small pieces. The most important thing here is that the pieces are reasonably consistent in size. This will help ensure even cooking.
- In a sauce pan over medium-high heat, add the cauliflower pieces and 1/2 of the chicken stock.
- Bring stock to a low boil, reduce the heat to medium and cover the pan.
- Cook cauliflower, stirring occasionally, until soft.
- Remove from heat, add Crème fraîche, mayonnaise, garlic and onion powder. Stir to combine.
- Using an immersion blender, carefully blend the mixture until it is silky smooth. Use remaining chicken stock if necessary.
- Salt to taste
- You may substitute other mayonnaise brands if desired. I find the richness of Kewpie to be perfect here though.
- Use care when blending the hot cauliflower. It can be a bit splashy.
- I’m not sure why, but I find this recipe benefits from more salt than you might assume.