This is not a healthy version of mashed potatoes. Sorry, keep on walking if that’s what you’re looking for.
It is, however, the most delicious cauliflower recipe. If you want a mashed potato texture, add less liquid, if you want a soup, add a few cups of broth. As is, this cauliflower puree is pure velvet, just begging for gravy or drippings from other delicious things. I added some roasted garlic for sweetness and depth, and kept everything else very simple. You could add anything, parmiggiano, lemon zest, truffle oil to make it a bit more turnt up, but I love it simply, as a delicious accompaniment to the dinner plate. Enjoy!
For 2 cups puree
1 1/2 lbs cauliflower
3 tablespoons whole milk
2 tablespoon butter
2 tablespoons heavy whipping cream
1 head garlic, roasted
1/2 teaspoon white pepper
1/2 teaspoon kosher salt
Separate the cauliflower into florets and chop the core finely.
Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to low. Cook the cauliflower for 15 minutes or until very tender. Drain and discard all of the water (the drier the cauliflower is, the better).
Combine milk, butter, cream, roasted garlic over medium heat. Pour into a blender and puree. Add the cauliflower, and puree again until completely smooth. If there’s still some chunks, push through a sieve to serve. Season with white pepper and salt. Serve hot.