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This smooth cauliflower mash turns a basic veggie into a fancy side that gives regular mashed potatoes a run for their money. The method creates a buttery-soft texture while keeping the mild cauliflower taste, boosted with creamy butter and fresh thyme.
I whipped this up for the first time when I wanted to wow my spouse's parents with something classy but not complicated. Their shocked faces when I told them they weren't eating potatoes but cauliflower was totally worth it. It's now a must-have at our family gatherings.
Ingredients
- 900g cauliflower florets: Go with fresh for the cleanest taste and creamiest result
- 240ml low sodium chicken broth: If you've got homemade stock, it'll make this dish even better
- 42g unsalted butter, cubed: Fancy European butter with more fat will make it extra smooth
- 5g fresh thyme, chopped: Don't swap for dried stuff, fresh makes it pop
- 5g salt plus more to taste: Diamond Crystal kosher salt works best for its pure taste
- Black pepper to taste: Grind it fresh for better kick and flavor
Step-by-Step Instructions
- Get Your Broth Ready:
- Pour chicken broth and salt in a wide cooking pot and heat until bubbling gently. A wider pot lets more cauliflower touch the broth, cooking more evenly and soaking up all that good flavor.
- Cook The Cauliflower:
- Toss the cauliflower florets into the bubbling broth, then turn heat down low right away. Put the lid on and let the cauliflower steam for about 20 minutes. They should feel very soft when poked with a fork but not mushy. This slow cooking keeps the flavor better than hard boiling would.
- Move To Blending Stage:
- With a slotted spoon, lift the cooked cauliflower into a food processor. Do this in smaller batches if needed so it's not overfilled. Save the cooking liquid for the next part.
- Mix Up The Butter:
- Go back to your pot with the leftover hot liquid. Drop the butter cubes into about 3 tablespoons of the hot liquid and stir non-stop until butter melts completely and blends in. This little mix will give your mash that rich, velvety feel.
- Blend It Smooth:
- Pour your butter mixture into the food processor with the cauliflower. Add your chopped thyme, some black pepper, and more salt if needed. Run the processor until totally smooth, stopping now and then to push down what's stuck to the sides. For super silky results, blend at least 2 minutes.
- Fix The Thickness:
- If it seems too thick, add small splashes of the warm cooking liquid until you get it how you want it. Keep in mind it'll get a bit thicker as it cools, so aim for slightly runnier than your end goal.
- Serve It Up:
- Put it in a warmed dish and serve right away for best taste. A little drizzle of olive oil or a small chunk of butter on top makes it look extra nice.
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The chicken broth really makes all the difference in this dish. I tried making it with just water once and wow, not the same at all. The broth gives the cauliflower a rich flavor that turns this simple veggie side into something your guests will talk about.
Smart Heat Management
Getting the temperature right matters a lot when serving this mash. While mashed potatoes can handle being super hot, cauliflower mash actually tastes better when it's warm instead of piping hot. Too much heat can bring out that cabbage-y smell in cauliflower. Go for pleasantly warm where the butter stays melted but it's not steaming.
Prep It Early
You can make this cauliflower mash up to two days before you need it and keep it in a sealed container in your fridge. To warm it back up, put it in a pot over medium-low heat with a splash of broth or milk, stirring often until it's warm through. Or zap it in the microwave for 30 seconds at a time, giving it a stir between each round. The texture stays surprisingly good even after sitting in the fridge.
Flavor Twists
While this basic version with thyme works great with most main courses, the cauliflower mash can also handle lots of other flavors. Try mixing in some roasted garlic for extra depth, a bit of curry powder for warmth, or stir in grated Parmesan at the end for a nutty taste. Each change opens up new ways to pair it with your favorite meats.
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Common Recipe Questions
- → How do I get the puree super smooth?
Go with steaming instead of boiling. Then use your food processor and add warm stock as you go if needed.
- → Can I make this without dairy?
You can swap the butter for a non-dairy option like plant-based butter or just olive oil.
- → What foods go well with this puree?
This puree tastes great with roasted meats, fish off the grill, or cooked veggies.
- → Can I make it before my guests arrive?
Sure, you can make it early and warm it up slowly on the stove. A bit of warm stock will help bring back its creaminess.
- → Will frozen cauliflower work okay?
Frozen works in a pinch, but fresh cauliflower gives you better taste and feel.