Cauliflower is the new kale, the new darling of the vegetable world. It can be used to make low-carb pizza crusts, salads or soups or sautéed for a simple side dish. I like to use it to make cauliflower mashed “potatoes.” The mildly flavored, pure white veggie makes a creamy, rich but also pleasingly light mashed potato substitute. If you’re not already convinced, try the recipe below. You’re sure to become the next convert.
I love mashed cauliflower with butter and tangy goat cheese, but you can easily make this dish vegan by choosing a vegan butter substitute and a vegan sour cream instead. You'll still get the rich, tangy flavor without any animal products.
4
10 minutes
10 minutes
20 minutes
1 head cauliflower (about 2 pounds), cut into small florets
3 garlic cloves, peeled
2 ounces fresh goat cheese
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fill a medium saucepan with about 1/4 inch of water and bring to a boil.
Add the cauliflower and garlic cloves, cover and cook for 8 to 10 minutes, until the cauliflower is tender. Drain in a colander.
Immediately (while it is still hot) place the cooked cauliflower and garlic cloves in a food processor along with the goat cheese, butter, salt and pepper, and process until smooth.
Serve immediately.
