I’ve been on a cauliflower kick lately. I’ve been experimenting and couldn’t resist turning down the opportunity to make a substitute for my mashed potatoes. I’m not ashamed to say that this cauliflower puree ended up tasting delicious.
8 cups cauliflower florets (about one head)
Four cloves garlic, crushed and peeled
1/2 cup buttermilk
3 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Place cauliflower florets and garlic in a steamer basket over boiling water; cover and steam until very tender, 10 to 15 minutes. Then place the cooked cauliflower and garlic in a food processor (use caution when blending hot liquids) or mash with a potato masher. Add buttermilk, 2 teaspoons oil, butter, salt, and pepper; pulse several times, and then process until smooth and creamy. Transfer to a serving bowl. Sprinkle with the remaining 1 teaspoon of oil, freshly ground pepper to taste, and dash of Parmesan cheese.
Photo Source: smitten  on flickr (cc)