So, if rhubarb sorbet is my new favorite dessert, this cauliflower mash is my new favorite side dish. Composed of a whopping four ingredients, this almost doesn’t merit being called a recipe. I wouldn’t have believed the breathless comparisons to mashed potatoes – minus the junk that makes mashed potatoes guilt-ridden – had I not eaten them myself. The mystery here is that they possess that same satisfyingly creamy quality beloved in mashed potatoes, but there is absolutely no cream added, and none needed! The four ingredients? Cauliflower, mustard, butter, black pepper. (Okay, and salt.) Amazing.
This Cauliflower Mash recipe is part of the March Seasonal Food Guide.
Yield: 4 Servings
1 large head cauliflower, rinsed, cored and chopped
1 tablespoon grain mustard
1 tablespoon butter
lots of freshly ground black pepper
salt to taste
Bring a large pot of salted water to a boil. When boiling, add cauliflower and boil until fork tender, about 10-15 minutes. Drain, reserving just a little bit of water (about 2-3 tablespoons.) Add the mustard and butter. Using an immersion blender or an electric mixer, beat until creamed. Season with lots of cracked black pepper and salt to your liking.
You could also add some fresh, chopped herbs or grated cheese if you’d like. Enjoy!