Mashed Cauliflower

So now that you know How to Fry the Perfect Steak and you've made Pan Gravy to go with it, what else are you going to pour that gravy on?

The standard answer would be mashed potatoes, Sour Cream Mashed Potatoes even, if you like.

The non-standard answer, which you can obviously see by the title of this post, is mashed cauliflower. Perfect for low-carb eaters. For people who like cauliflower in general. Or for people who like the texture and flavor of mashed potatoes, but don't want that heavy feeling in the belly afterward. I discovered the wonders of mashed cauliflower years ago during an experiment with Atkins, but still make it today because it just tastes good.

I mean, c'mon. Look. Can you really see a difference between mashed cauliflower and mashed potatoes? It tastes pretty similar too.

Mashed Cauliflower

You'll need:
1 head cauliflower
1/2 stick or more of butter
1/2 cup or more of milk
Salt, to taste

Wash and cut the head of cauliflower into sections.

Boil until soft.

Drain.

Add some butter, milk, and salt and start mashing. Adjust according to your taste. If you like your mashed cauliflower a little chunky, then you're done.


If you want the texture and creaminess of mashed potatoes, then use a hand-blender or food processor and puree until it's really smooth.


See? Looks pretty darn much like mashed potatoes.


Serve it as a side to a nice steak and pour some gravy on top.


Enjoy!

Other mashed recipes:
Mashed Okinawan Purple Sweet Potatoes
Mashed Potato-Stuffed Potato Skins
Pate Chinois (Canadian "Chinese" Shepherd's Pie)
Sour Cream Mashed Potatoes

*****
1 year ago today, Sura Korean Cuisine - Oakland.
2 years ago today, Ham, Tomato, and Sprout Sandwich.
3 years ago today, Pastel de Tres Leches (Nicaraguan Cake of Three Milks).