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October 10, 2011

Creamy Mashed Cauliflower (adapted from Ruby Tuesday's)

1 head cauliflower, or one 1 lb. rattle-pack frozen cauliflower
1/2 medium Spanish onion, well chopped
2 large cloves of garlic, well chopped
2 tbsp. butter
¼ cup water
1 tbsp. corn starch
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground white pepper
1/4 cup milk
1/4 cup shredded white cheese, optional but yummy
(I use Sargento 6 cheese blend)

1. Divide a head of cauliflower into florets that are all roughly the same size. (I prefer the frozen.) Steam cauliflower pieces in a 3 qt. sauce pan in ¼ cup of water for 15 to 20 minutes, or until tender. Then drain it well and mash with a potato masher.

2. While the cauliflower is cooking, sweat the onions in butter in a small skillet, until soft and clear, then add the garlic for 2-3 minutes.

3. In a little hot water, dissolve the cornstarch, sugar and salt, and add the pepper. When the onion mixture is cooked, add it to the water and mix well. Add this and the milk to the cauliflower.

4. Puree with an immersion blender until smooth. (If you lack an immersion blender I have found that mincing the onion and garlic before cooking makes for a more smooth end product. And I presume it is possible to transfer it all into a standard blender and puree it, though that is a pain in the . . ..

5. Reheat and simmer over a low fire for 5 minutes to thicken and finish. Add a little more milk of too stiff.

As an option, when completed stir in ¼ cup of shredded cheese.
Prepared, it will keep in the refrigerator for 4-5 days if covered tightly.

The recipe has been modified from Ruby's internet recipe. The original calls for onion and garlic powders, along with heavy cream. Produced in bulk this makes sense, but it is better using fresh onion and garlic (better still with the optional cheese.)

Posted by Curmudgeon at October 10, 2011 12:51 PM