I’m unintentionally on a cabbage family spree. You may appreciate cauliflower with this recipe because it’s so simple to prepare, and avoids the starch that accompanies potatoes. It would be a shame not to share this recipe in case someone hasn’t discovered it yet.
When steamed and mashed, cauliflower makes a great base for comfort food, especially stews and slow-cooked marinades. Or it’s great with some butter, salt, and grated cheese on top.
You can make it like creamy mashed potatoes, or slightly lumpy mashed potatoes. For the creamy version, blend on a high speed, and for the lumpy version (in the picture above) pulse on a low setting in a blender, just enough to leave it a little lumpy.
On rare occasions, I buy purple, orange, or green cauliflower. And the orange cauliflower has quite a bit more vitamin C than the other colors.