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Author Notes: Adapted from the South Beach cauliflower mashed "potato" recipe, I am offering a version that is more flavor packed, and a bit less healthy, but pretty healthy. I love using the cream with this because it keeps this dish plenty moist, while at the same time keeping it from getting runny. Although intended as a savory side dish, sometimes I just enjoy having this all on its own with a spoonful of sour cream. —Sagegreen
- 2-3 teaspoons sweet Hungarian paprika
- 1 ounce olive oil (or unsalted butter if you prefer)
- 2 cloves of garlic, smashed and minced
- 2 cippolini onions, finely chopped
- 4 ounces mushrooms, sliced and chopped (baby bella used here)
- 1/4 teaspoon fresh milled fennel seed
- 1/4 teaspoon fresh milled black pepper
- kosher salt to taste
- 1 small splash of bourbon (honey bourbon is nice here)
- 4 cups steamed cauliflower florets
- 1 ounce heavy cream (or half and half)
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped flat leaf parsley
- 1 tablespoon finely chopped chives
- dollop of sour cream, fage or creme fraiche, optional garnish if a la carte
- sprigs of fresh herb-parsley, dill, chive
- Heat a saute pan; stir in the paprika. Next add in the olive oil (or butter). Add salt, pepper, and fennel; stir. Add and saute the garlic, onions, and mushrooms until caramelized. Then add a light splash of bourbon to deglaze the pan. Remove from heat.
- Puree the steamed cauliflower in a blender or food processor. Next add the cream (or half and half). Then stir in the sauteed vegetables. Reheat, season with salt and pepper, if needed; evenly mix in the fresh herbs and serve warm with more fresh herbs. Add the optional garnish of sour cream, fage or creme fraiche if serving on its own.
- This recipe was entered in the contest for Your Best Cauliflower Recipe
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How to make bouillabaisse.
Just shrub it off.