This past February I wrote about cooking cauliflower in this post. This past weekend I picked up cauliflower and decided I’d experiment with trying to make a version of mashed potatoes but in lieu of using the spud, I’d swap it out with cauliflower. The ingredients I used included: one head of cauliflower, one clove of garlic, 7 oz of plain Greek yogurt, skim milk (sorry – I didn’t measure), 1 tablespoon of butter, salt and pepper to taste.
The first step included chopping the cauliflower and roasting it alongside a head of garlic in the oven for 30 minutes at 400 F. I let the cauliflower and garlic rest for about 10-15 minutes to cool then I added them along with the remainder of the ingredients in a blender.
In hindsight I should have used my little Cuisinart because the blender was too deep but after a bit of cursing I was able to get everything to work and puree the ingredients. It was at this point that I added the skim milk to try and help with the blending process.
While I’m relatively happy with this cooking experiment there are a few things I might do differently. My mother suggested that I steam the cauliflower because it will add moisture. I’m inclined to agree and will try that next time. Do you have a recipe for something similar? Tell me about it by emailing me or leaving instructions in the comments section.