Cauliflower-Garlic 'Mashed Potatoes'


  • 2 large heads cauliflower (preferably organic)
  • 10 large cloves garlic, thinly sliced
  • Salt
  • 2 tablespoons good-tasting butter
  • 6 tablespoons good-tasting extra-virgin olive oil
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground black pepper to taste
1. Cook in two batches. Set a collapsible steamer basket in a 6-quart pot. Add water to come just above the bottom of the steamer. Cover and bring to a boil. Meanwhile, wash cauliflower and its leaves. Cut leaves into thin slices. Break cauliflower into flowerettes.
2. Drop leaves onto the steamer and sprinkle lightly with salt. Add half the cauliflower, all the garlic, then remaining cauliflower. Sprinkle lightly with more salt. Cover and steam over medium-high heat 8 minutes, or until cauliflower is so tender a knife just slips into it.
3. Drain in a colander, turn into a food processor fitted with the steel knife, and add butter and oil. Puree until smooth. Season to taste with pepper, nutmeg, and more salt if needed. Serve immediately, or refrigerate, covered, and reheat later.

© Copyright 2005 Lynne Rossetto Kasper

Prep time: 
Cook time: 
Total time: 
Serves 16 to 18 as part of a large menu
  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Top Recipes

Emeril Lagasse: 'Learn something every day or you're cheating yourself'

Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.