Creamy Garlic Cauliflower Mash
I am not a huge fan of cauliflower. In fact, I can’t believe I’m creating a post about cauliflower. But, in our effort to have some healthier, lighter, lower carb options we have been experimenting with a cauliflower I would actually eat. Applying some of the same techniques to a mash for cauliflower, that we do in mashed potatoes, we have definitely hit on something.
There are all kinds of reasons we should like cauliflower. It’s high in nutrients, high in fiber, high in water content and, very versatile to cook with.
Steam the cauliflower.
It should be tender in about 15 minutes. One thing we learned is to really drain well afterwards. We let it sit for 3-5 minutes in the strainer over the hot water. This ensures the cauliflower is not mushy with too much excess water.
This is where the flavor starts to come together. Melt the butter. Add the garlic halves. After a few minutes add the sage. You’ll start to smell the aroma of the garlic and sage. After another minute or two remove from the heat.
Time to process!
Once the cauliflower is well drained, it’s time to bring the dish together. Place the cauliflower in the food processor. Add the butter, sage and garlic right in. Pulse until it almost has a smooth consistency.
Once well mixed, add the 2 tablespoons of sour cream. We use a light sour cream to keep fat and calories down. Process all together until the desired consistency is reached. Be sure to add plenty of salt and a bit of pepper.
So my mind is changed. Cauliflower is a great vegetable that just needs the right preparation. I love the herb and garlic mixed in to enhance, not overwhelm the cauliflower.
On this night we had it with a homemade rotisserie chicken and air-fryer broccoli. Healthy dinner all around. Of course we included a glass of red wine, which is good for the heart!
