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
  • Is the ability to cook what made us human?

    Richard Wrangham, a professor at Harvard University and author of Catching Fire, studies the role of cooking in human evolution. "Once you start thinking about the importance of cooking -- its supply of energy, its strange distribution compared to natural foods -- it's bound to have affected our evolution hugely, our behavior, our society, our cognition, all sorts of features about us," he says.

Top Recipes

Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.