Tuesday, October 15, 2013
1 head of cauliflower, cut up into pieces
4 cloves of garlic, mashed
1/3 cup buttermilk
1 TBSP butter
salt and pepper to taste
1. Steam or boil cauliflower and garlic until soft.
2. Drain cauliflower (if there is any water left in the pan then your consistency will turn out a little more creamy)
3. Add buttermilk, butter, salt, pepper and purée with a hand blender. (If you like it a little more on the lumpy side I would say try using just a potato masher first so you can still have that lumpy texture) I personally like my potatoes whipped soft and creamy so the hand blender worked perfect for me.
**Randi's Side Notes**
~ You could substitute the buttermilk for some sour cream and would still get the same consistency. I have not tried using any type of almond or soy milk yet, so I would love to hear if some of you do that and how it tastes.
~ I would start by just adding a little bit of the buttermilk and getting the cauliflower to the consistency you like. This did turn out a tiny bit runny for me, but I also may not have drained of the cauliflower as good as I thought.
~ Diet friends. If you want to try the mashed cauliflower I have seen that some people just don't even add in the butter or buttermilk. In fact I think this recipe sounds great but I personally haven't tried it....you do the cauliflower and garlic the same but when you go to mash it add some fresh thyme and fresh chives along with salt and pepper. And if its to thick then throw in a splash of the almond milk. If somebody tries it I would love to hear how it turned out!