I used to absolutely love mashed potato, it’s the ultimate comfort food, filling and buttery and warming and creamy. Unfortunately these days, potatoes don’t comfort me so much as upset my stomach so I’ve had to find an alternative, and this is one of those alternatives that actually tastes even better than the original – that doesn’t happen very often!!
This perfect how-to guide to cooking cauliflower mash will ensure you get a delicious, silky smooth result every time. With only 2-ingredients, (and some salt and pepper) it is so simple and fast to make that I’m sure will become a firm favourite pretty quickly!
Start by removing the leaves from the cauliflower (I like to roast these in olive oil in an oven at 180C till they’re crisp – delicious) and chop the cauliflower into florets (the smaller you chop them the faster they will cook but if you have plenty of time then it doesn’t matter what size they are). Steam the cauliflower – I use a steaming basket that goes inside a saucepan. You put a small layer (about 1cm) of water in the bottom of the pan, then the basket and then the cauliflower and heat it with the lid on to steam it – or you could use a steamer if you have one. If at all possible, you don’t want to boil the cauliflower as it tends to take on too much water and make the mash watery.Make sure you cook the cauliflower until it’s very tender (longer than you probably think) as this is the way to ensure that the mash is super smooth at the end. If it’s at all al dente then you will probably end up with a lumpy mash at the end.
Drain and add the cooked cauliflower, butter and plenty of salt and pepper to the food processor. I like mine to taste pretty buttery but you can experiment with the amount of butter you add to find the way you like it to taste.
Blend the cooked cauliflower, butter and salt and pepper on high until it is silky smooth and free from any lumps – I let it go for a couple of minutes or so. Using a spatula, scrape all the cauliflower mash out into a bowl and it’s ready to serve.I personally find it tastier and richer than mashed potatoes and it’s not as stodgy – it wont leave you feeling heavy but it’s got that comfort food feel. It keeps really well in the fridge for a few days and you can just re-heat it in the oven or a pan.
Use it as a side dish for meat, fish or veggies, as a topping for fish pie or shepherds pie, as a filler in fish cakes or croquettes, for frying as bubble and squeak – anywhere you would normally use mashed potato and you won’t be disappointed!
Pin it for later