Ingredients
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¼ cup cold-pressed extra-virgin Olive Oil
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2 Garlic
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2 teaspoons minced fresh Thyme
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Salt
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¼ teaspoon White Wine Vinegar
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1 large head Cauliflower
Directions
Most experienced cooks will admit that the key to silky mashed potatoes involves loads of butter and cream. To create a similarly creamy, equally versatile puree without all the saturated fat, we turned to cauliflower. Cauliflower is getting a lot of love these days and it’s no wonder why: The crucifer—high in vitamins and potassium—is easy to work with and, thanks to its neutral flavor, makes a great stand-in for potatoes. As a bonus, the low starch content means it purees like a dream. We first tried mashing cauliflower with some potato, but only got wet, sloppy potatoes. But when we ditched the potato (and masher) and pureed steamed cauliflower in the food processor (which would have turned a potato gummy), we got a smooth, velvety texture. To make our puree reminiscent of mashed potatoes, we added thyme and a little garlic sautéed in olive oil. A dash of white wine vinegar balanced all the flavors.
Steps
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1
Done
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Combine oil and garlic in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden, 9 to 12 minutes. Off heat, stir in thyme, ½ teaspoon salt, and vinegar; transfer to 1-cup liquid measuring cup and set aside to cool. |
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2
Done
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Meanwhile, bring 2½ cups water and ½ teaspoon salt to boil in Dutch oven over high heat. Add cauliflower, cover, and cook until cauliflower is tender, stirring once halfway through, 14 to 16 minutes. |
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3
Done
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Drain cauliflower and transfer to food processor. Add 2 tablespoons water and process cauliflower until mostly smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With processor running, drizzle in oil-garlic mixture and process until completely smooth, about 30 seconds. (If puree is too thick, add hot water, 1 tablespoon at a time, until desired consistency is reached). Transfer to serving bowl and season with salt and pepper to taste. Serve. |
