You may have noticed that in yesterday’s Meatloaf post, I allowed my Cauliflower Mash to just barely be photographed. I had to hide it a bit…what can I say but that I went overboard on the milk and ended up having to serve the cauliflower mash in a coffee cup. Classy.
Add milk or vegetable stock slowly or you may end up with a runny mash that has to be served in a coffee mug. Sigh.
And that’s how I reminded myself that patience is a good virtue for a cook to have in the kitchen. But the other good quality to have is a sense of “just go with it” and that’s how I thought to pull out the coffee mugs and pretend like that’s what I was planning all along! It still tastes good, people.
If you’re looking for a way to get more cauliflower in your life (and really who isn’t?), this is the way to go. You can even throw in different seasonings each time you make it (garlic, paprika, and a little cayenne pepper are my favorites).
Cauliflower Mash
1 head cauliflower, trimmed
1/4 to 1/2 cup (plus additional if needed) milk or vegetable stock
1 Tablespoon butter, optional
1 teaspoon garlic powder
salt and pepper to taste
Preheat the oven to 375 degrees. Line a roasting pan with parchment paper or aluminum foil to make clean up faster.
Place cauliflower in a single layer on the roasting pan, and roast for 45 minutes or until slightly brown.
Place cauliflower in a food processor (or blender if you have to!) along with the milk or vegetable stock, butter, garlic powder, salt, and pepper. Process until smooth, adding liquid as needed.
Source: Idea came from Roost though her recipe is much fancier and her photographs are STUNNING