Creamy Mashed Cauliflower
February 18, 2008 · Published By bonnie
Creamy Mashed Cauliflower
1 head cauliflower, cut into florets
3/4 cup water
1 tablespoon corn starch
1/3 cup heavy cream
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1. Divide a head of cauliflower into florets that are all roughly the same
size. Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until
the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice
water to bring the cooking process to a screeching halt.
2. When the cauliflower has cooled, put the florets in a food processor along
with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but
with some very small pieces of cauliflower remaining in the mix for just a bit
of texture.
3. Pour all of the pureed cauliflower into a medium sauce pan. Dissolve the
corn starch in the remaining 1/4 cup of water and add the solution to the
cauliflower.
4. Add the cream, salt, white pepper, garlic powder and onion powder to the
cauliflower and stir. Set the saucepan over medium heat and cook, stirring
often, for 5 to 10 minutes, or until thick.
Makes three 3/4-cup servings.
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