26 minutes
Discover a delightful twist on the classic mashed potatoes with this creamy garlic-thyme cauliflower mash. It's a lighter, yet flavorful side dish that's sure to please your palate.
Cold-Pressed Extra-Virgin Olive Oil
0.25 fluid ounces
Garlic Clove, minced
each
Fresh Thyme, minced
teaspoons
to taste
teaspoons
Cauliflower, florets cut into 1-inch pieces and core peeled and sliced 1/4 inch thick
0 lb
1. Garlic-Infused Oil
In an 8-inch nonstick skillet, combine olive oil and minced garlic. Cook over low heat, stirring occasionally, until garlic turns a pale golden color, which should take about 9 to 12 minutes. Remove from heat, stir in thyme, 1/2 teaspoon salt, and white wine vinegar. Transfer this mixture to a 1-cup liquid measuring cup and set aside to cool.
2. Cauliflower Cooking
In a large Dutch oven, bring 2 1/2 cups of water and 1/2 teaspoon of salt to a boil over high heat. Add the prepared cauliflower, cover, and let it cook until the florets are tender. Ensure to stir once halfway through the cooking process, for a total of 14 to 16 minutes.
3. Cauliflower Pureeing
Once the cauliflower is tender, drain the water and transfer the florets to a food processor. Add 2 tablespoons of water and pulse until the cauliflower is mostly smooth, which should take about 3 to 4 minutes. Scrape down the sides of the bowl as necessary. With the processor running, slowly drizzle in the oil-garlic mixture until the puree becomes completely smooth. This should take about 30 seconds. If the puree is too thick, add hot water, 1 tablespoon at a time, until you reach the desired consistency.
Instead of using raw or sautéed garlic, try roasting a whole head of garlic in the oven until caramelized, and then squeeze the soft cloves into your mash. Roasted garlic is sweeter and more mellow, which will provide a different depth of flavor.
Use sweet potatoes instead of cauliflower, add a hint of ginger for warmth, and maybe a touch of cinnamon or nutmeg. This version pairs beautifully with a drizzle of maple syrup.
Serve any variant of the mash as a bed for braised beef or short ribs for a comforting, hearty meal.
Introduce a handful of grated Parmesan, sharp cheddar, or smoked Gouda into the mash for a cheesy variation. The nuttiness and saltiness of the cheese can elevate the dish to a comforting indulgence.
For a non-vegetarian twist, crispy bacon bits can be a delightful addition. Their smoky, salty flavor pairs exceptionally well with cauliflower and garlic.
Steam the cauliflower instead of boiling it. This prevents it from becoming waterlogged, which can result in a soggy mash. Steaming retains the cauliflower's natural flavors and makes for a creamier texture.
Always taste your mash before serving and adjust the seasoning if necessary. Remember, you can add more salt, but you can’t take it away.
For the silkiest texture, puree the cauliflower in a high-powered blender or food processor rather than mashing it by hand. This will give you a smooth, luxurious mash that rivals traditional potato mash.
Opt for fresh, tightly packed cauliflower heads with no dark spots. The freshness of the cauliflower is key to a sweet, nutty flavor without any bitterness.
Season the cauliflower with salt when you start cooking it, and adjust the seasoning again after mashing. This builds layers of flavor and ensures your mash is well-seasoned throughout.
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