5CupsCauliflower Floretsone large head, or one and a half small heads
2TablespoonsMilkadd as needed
Rinse the outside of the cauliflower head, cut in half, and remove the stalk.
Then, cut into florets as evenly as possible.
Next, boil the cauliflower for about 10 minutes or until it is very tender. Use a fork to test.
Strain the cooked cauliflower and remove as much water as possible before transferring to the food processor.
Blend the well drained cauliflower, garlic, parmesan, and butter together. Season with salt and pepper to taste.
Finally, add milk to the mashed cauliflower a little at a time until they are smooth and creamy.
Can I make mashed cauliflower without a food processor?Unlike mashed potatoes, which should never go in a food processor, cauli mash has to be blended either in a food processor or with a wand blender. If you mash cauliflower with a hand masher, it will be lumpy and more like cauliflower rice. You need a blade and a little bit of power to break down the fibers and get a smooth, creamy texture.Tips for Success
One large head is perfect for this recipe. If you can only find smaller heads, go with one and a half.
The stalk is edible and great in other dishes, however, it doesn't blend up as smoothly as the florets. I don’t recommend using it for this puree, because it will leave it chunky.
Make sure to strain the boiled cauliflower florets really well. I use a colander and give it a good shake to get the excess water out.
If you are just holding a lid over the pot and pouring out the water, return the pot to the stove and put the heat on for a few minutes to evaporate the excess water. It’s really important to not transfer that water to the food processor.
Hold off on the milk until the last, because the liquid varies quite a bit in each batch of boiled cauliflower and you need to add a little at a time.