Photo: Jason Wallis; Styling: Missie Neville Crawford
3 cups chopped cauliflower florets
1 (8-ounce) chopped peeled baking potato
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
Place cauliflower florets and chopped baking potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 14 minutes or until very tender. Drain; place in food processor. Add cream, salt, and pepper; process until smooth (about 1 minute).
I was skeptical but we were pleasantly surprised by this dish. We made it to go along side the Cremini Mushroom Meatloaf as shown and the combination was wonderful - comfort food without the guilt! Will definitely make this side dish over and over. I did add a couple of cloves of garlic to the pot while the cauliflower and potato cooked. Some chopped chives would be nice on the top too.
I made this with my 11 year-old son, who was initially grossed out by the idea of cauliflower. However, we made it and he LOVED this recipe. So did my 7 year-old who had no idea that it has cauliflower in it. I used an old-school potato masher instead of a food processor.
I must admit that cauliflower is not our favorite veggie, but we were VERY pleasantly surprised by how much we liked this! The consistency was a little thinner than I prefer for my mashed potatoes, but I would definitely make this again. Served as a side dish to CL's Orange-Mustard Glazed Pork Chops.