Mock potato mash with cauliflower and feta
Stay on trend by adding mashed cauliflower to your kitchen repertoire.
Word on the street is that cauliflower is the "it" vegetable of 2014. I don't know who makes these decisions, but this is one I can fully support. Cauliflower is, after all, an affordable vegetable with flavors ranging from neutral to sweet to cabbage-y, depending on how it's prepared. Kids these days are putting it in gluten-free pizza crusts, pulsing it into "rice," and using it as the base for a healthy Alfredo sauce, among other dishes.
An approachable way to branch out of the crudités zone with this versatile vegetable is with mashed cauliflower. More than a substitute for mashed potatoes, it's less starchy and a little sweeter, with a flavor profile all its own. Most recipes for this side dish call for cream cheese, but this version gets a briny pop from feta and a subtle onion flavor from the chive garnish.
Cauliflower and feta mash
The recipe is written for a rustic mash, but because cauliflower is less starchy than potato you could opt for a more sophisticated puree without the texture becoming gummy.
- 1 medium head cauliflower
- 2 tablespoons butter
- 4 ounces feta cheese
- Salt and freshly cracked black pepper
- Chopped chives, to garnish
- Fill the bottom of a pot fitted with a steamer basket with an inch of water. Place over high heat and bring to a boil.
- Meanwhile, core the cauliflower and cut into bite-size florets. Reduce the heat to medium, add the cauliflower, cover and steam until very tender, about 10 minutes.
- Move the cooked cauliflower to a large bowl. Add the butter and feta cheese and mash to desired consistency. Alternately, place all the ingredients in a food processor and process until smooth.
- Add salt and pepper to taste, and serve warm with fresh chives.