Mashed Cauliflower a la Kathleen Bridges
Low carb substitute for mashed potatoes but in my house they are preferred not the sub!
Ingredients (Get ready to taste! This one is by the seat of you pants made to taste.)
- Milk or cream (can use milk replacement but watch amounts)
- Fresh herb of your choice to compliment your meal
Prep the cauliflower by taking off the leaves and cutting into smaller pieces. No need to be neat or precise here. You are going to put it in a pot and boil it for a while. The goal is to get the cauliflower super soft.
Once cut up put in a large pot and fill with enough water to cover and then a little bit more. Salt the water well, put on the stove, and bring to a boil.
Let it boil until the cauliflower slips off of a fork with ease and feels a bit mushy. This can take up to 25 or 30 minutes.
Set up a large strainer of colander in the sink. Once the cauliflower is soft remove the pot from the stove and pour through the strainer or colander. I do not reserve any of the water but you can. Some use it to make the mash creamier without adding more dairy.
Drain well to get it as dry as possible before you start adding dairy and seasoning.
Once "dry" transfer to a large bowl and get your old fashioned potato masher! If you do not have one you can use a fork but to be honest it is not as good. You can find an 18" square faced potato masher here for $4! (www.webstaurantstore.com).
Mash the cauliflower until it gets pasty. Add butter and milk until creaminess you desire. Add salt and pepper to taste. Mince your favorite complimentary herb. Transfer mash to a serving bowl and sprinkle with herb.
For me one head serves four of us moderately with no leftovers.