Cauliflower-Garlic 'Mashed Potatoes'

Ingredients

  • 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
Instructions
 
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

Tags: 
butter
Prep time: 
15 minutes
Cook time: 
15 minutes
Total time: 
30 minutes
Yield: 
Serves 16 to 18 as part of a large menu

  • One writer's battle to get her aging mother to eat

    "My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.

Top Recipes

Splendid Classics

Chef Daniel Patterson: Your hands are the best kitchen tool

Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.