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
Ingredients
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2-3 teaspoons
sweet Hungarian paprika
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1 ounce
olive oil (or unsalted butter if you prefer)
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2
cloves of garlic, smashed and minced
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2
cippolini onions, finely chopped
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4 ounces
mushrooms, sliced and chopped (baby bella used here)
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1/4 teaspoon
fresh milled fennel seed
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1/4 teaspoon
fresh milled black pepper
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kosher salt to taste
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1
small splash of bourbon (honey bourbon is nice here)
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4 cups
steamed cauliflower florets
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1 ounce
heavy cream (or half and half)
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1 tablespoon
finely chopped dill
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1 tablespoon
finely chopped flat leaf parsley
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1 tablespoon
finely chopped chives
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dollop of sour cream, fage or creme fraiche, optional garnish if a la carte
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sprigs of fresh herb-parsley, dill, chive
Directions
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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.
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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.
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