Mashed Cauliflower
Total Time
25 Minutes
Prep Time
5 Minutes
Cook Time
20 Minutes
Rating
4.84 out of 5 stars
(178)
Ingredients
4 servings
- 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
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Preparation
Step 1
In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil.
Step 2
Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.
Step 3
Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth.
Step 4
Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Step 5
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Chef's notes
Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days.
When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute.
For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
