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.
BosGuy 
I just made a version to cut back on the carbs of mashed potatoes – which I LOVE. 1/2 potatoes, 1/2 (or more) of steamed cauliflower, butter, 2% milk (a splash or two – with steamed cauliflower, less moisture is required – garlic/garlic salt, salt and freshly ground pepper. Mash like regular mashed potatoes. NOTE: leftovers easily form potatoe (former vice-presidential spelling) pancakes for next morning’s breakfast! I find the taste quite similar to colcannon.
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You’ll get a range of flavors depending on how long you cook it and whether it is steamed or roasted.
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Cauliflower has become my new “it” vegetable as of late (replacing Brussel Sprouts). Here’s an easy Cauliflower Pasta from Donna Scala who recently passed away:
http://www.sfgate.com/food/chefsnightin/article/Cauliflower-perfects-pasta-2513340.php
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Oh mashed cauliflower is awesome! I boil mine but roasting sounds like it would concentrate the sugars. Yum!
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I’ve been doing a similar dish for years (since seeing it in the Atkins Diet), but simpler. I just cook the cauliflower by any method, the purée in the cuisinart with browned butter, salt, pepper and fresh nutmeg. I think it does not need the dairy, although your version sounds luxurious. I often (like today) just toss cauliflower cut in wedges, with olive oil and roast it in a fast oven. Superb.
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Just in time for Pesach!
Chag Semach!
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