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.