Tip : You can use an immersion blender after straining the liquid. Then just add back the liquid to get the desired consistency. Otherwise, add the cauliflower using a slotted spoon to your food processer, purée to blend. If it looks a bit dry, add a little of the cooking liquid a little at a time. The consistency should be the same as mashed potatoes.
Ingredients
- 1 tbsp unsalted butter
- 1 small head cauliflower broken into florets
- 1 cup milk
- 1/2 cup heavy cream
- kosher salt
Instructions
- Gather all ingredients before starting recipe.
- Cut cauliflower into florets.
- Heat 1 tbsp unsalted butter a deep skillet over medium high heat and add 1 small head cauliflower cut into florets. Toss in butter and sauté for 3-4 minutes making sure that the florets do not brown.
- Add enough (or all) of the 1 cup milk so that the liquid does not cover the cauliflower, bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the cauliflower is soft, but not mushy. Then add 1/2 cup heavy cream and return to a boil, cook for a further 2-5 minutes. Season with kosher salt to taste.
- Transfer the cauliflower using a slotted spoon to a blender and blend while still hot until the mixture becomes a fine purée. If it looks a little thick, add milk/cream mixture a little at a time to get the desired consisteny. Discard any remaining milk and return the pureé to the cooking pot and keep warm.