Wednesday, June 12, 2013


Creamy Mashed Cauliflower

  • 1 medium cauliflower or 4 cups cauliflower florets
  • 43 grams cream cheese
  • Salt and freshly ground black pepper
  • Pinch ground or grated nutmeg
  • 1 tablespoon sliced green onion (optional)

  • Method

  • Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower.
  • Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.

  • Add the cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower. Finish with a pinch of nutmeg. (If you have whole nutmeg, just grate a little over the cauliflower using a microplane).

    Just after draining, throw the cooked cauliflower back into the hot pot you cooked it in. Cover, then let it stand 2 to 3 minutes. During this time, the cauliflower will continue to steam and any extra moisture will reabsorb into the cauliflower. If you don’t do this, you risk the cauliflower being watery.


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    The Boutique Markets Team