Mashed Cauliflower

 

Cauliflower Revamped: Elevating Comfort with a Robuchon Twist!

Welcome to The Small Town Chef, where today we're cooking a new classic, mashed cauliflower. If you thought cauliflower was bland and boring, think again. Inspired by the legendary Joël Robuchon's famed mashed potatoes, we're bringing you a creamy delight that'll have you questioning everything you thought you knew about cauliflower.

This recipe, made with simple ingredients, packs tons of flavor into each and every delicious bite. It’s also a great substitute of those of us watching our carb intake, but craving mashed potatoes. Grab your apron and let's get cooking!

 

Recipe: Mashed Cauliflower

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups chicken or vegetable stock
• 1½ sticks unsalted butter
• 4 ounces of goat cheese, crumbled (or sour cream)
• Salt and white pepper to taste
• Chives or Italian parsley for garnish (optional)
• ½ cup of reserved cooking liquid (may not be necessary)

Instructions:

1. In a large pot, bring the chicken or vegetable stock to a boil. Add the cauliflower florets and cook until they are fork tender, about 10-15 minutes.

2. Once the cauliflower is cooked, drain well (reserve ½ cup of the cooking liquid), then return florets to the warm pot to allow cauliflower to steam, removing excess moisture.

3. In a small saucepan, heat the butter and goat cheese over low heat until the butter is melted.

4. Transfer the cooked cauliflower to the bowl of a large food processor.

5. Gradually add the warm butter and goat cheese mixture to the cauliflower in the food processor, pulsing as you go, until smooth and creamy. If the mixture is too thick, you can gradually add some of the reserved cooking liquid until you reach your desired consistency.

6. Season the mashed cauliflower with salt and pepper to taste, pulsing a few more times to combine.

7. Transfer the mashed cauliflower to a serving dish and garnish with chopped chives or Italian parsley if desired.

TIPS:

If you want a more rustic dish, use a ricer or potato masher to mash the cauliflower in a large bowl, and combine the melted butter and goat cheese by hand.

Add ½ to 1 head of roasted garlic to the food processor for a roasted garlic cauliflower mash.

Also, if desired, add ¼ cup of freshly grated Parmesan cheese for an extra dose of umami-packed flavor. 

 

Whether you're looking for a low-carb alternative to mashed potatoes or simply craving a taste of pure comfort, this recipe checks those boxes. Don't forget to sprinkle on some fresh herbs for that extra pop of flavor and color.

Until next time, happy cooking and as Joël Robuchon would say, “du beurre, du beurre et encore du beurre” (butter, butter and more butter)!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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