The great part about this side dish:
- You can fool your kids, significant other, or friends into thinking for more than just a few seconds that they *might* just be eating mashed potatoes!
- Using an immersion blender is ideal for fluffiness of this dish. If you have kitchen helpers that like power tools (in my case, my bf), it doubles as a kitchen power tool - and he usually jumps at the chance to use it!
- Easy to vegan-ize.
- Quick and easy. So yummy.
1 head cauliflower, cut into florets (don't forget to save the bit-lets!)
3 Tbsp butter or Earth Balance
1/3 - 1/2 C Parmesan or Vegan Parmesan
Salt & Pepper to taste
1. Cut cauliflower into florets. Wash thoroughly.
Short-cut: purchase pre-washed, pre-cut cauliflower at grocery store.
Tip: Use a salad spinner to wash cauliflower. It makes multiple washes easy - simply lift basket, dump water (or water your plants - I hate being wasteful!), then wash again.
2. Place cauliflower florets into large pot of salted water. Depending on the size of the pot, add 1 - 2 tsp salt. If you're not sure, start with 1 tsp; you can always add more salt later (but you can't remove once added).
3. Turn burner onto high heat; once water boils, cook cauliflower ~10-15 minutes, or until florets are tender. I pierce with a fork or taste to ensure they're soft. You want them soft so they puree nicely.
4. Once cauliflower is cooked, remove from heat. Use a colander to drain water. Drain thoroughly. Then place into large bowl.
5. Add butter/Earth Balance and Parmesan. Blend with immersion blender until all florets are pureed and look like fluffy mashed potatoes. You can also use potato masher and some elbow grease.
Taste; if too bland, consider adding a bit more Earth Balance or Parmesan (Parmesan is salty so I usually start with this). If still too bland, sprinkle kosher or sea salt to taste. Adjust to your tastes. Top with freshly ground pepper.
I didn't set the photo up well (didn't intend to post), but here is last night's vegan (and almost-but-not-quite!) gluten-free dinner. Let's call is a low-gluten dinner: Sauteed beet greens, pureed cauliflower, Gardein "Chick'n" Piccata. It was delicious!