Mashed Cauliflower The texture and mild flavor of this cousin to the common cabbage gets a tasty makeover with the addition of garlic and the creamy tanginess of sour cream or unsweetened whole milk yogurt. Makes four ½-cup servings Ingredients: 1 head cauliflower, broken into florets (1 pound), 3 cloves garlic, ¼ cup AE Sour Cream or AE Unsweetened Whole Milk Yogurt, 1–3 tablespoons AE Milk, Salt, cayenne pepper, and ground nutmeg, Chives (optional). Instructions: Bring 1 inch of salted water to a boil in a large pot. Add the cauliflower and garlic, cover the pot, and reduce heat to medium. Cook until very tender, about 15 minutes. Drain the cauliflower and garlic and transfer to a food processor fitted with a steel blade. Add the sour cream or unsweetened whole milk yogurt and process until smooth, thinning the consistency with milk if desired. Season with salt, cayenne, and nutmeg, and garnish with chives. (Alternatively, after draining mash the cauliflower and garlic in the cooking pot with a hand-held potato masher or electric mixer, then add the sour cream or unsweetened yogrut, milk, and seasonings. This results in a chunkier texture.)

Mashed Cauliflower

Print recipe as: 3x5 | 4x6 | 8.5x11
The texture and mild flavor of this cousin to the common cabbage gets a tasty makeover with the addition of garlic and the creamy sour cream or Unsweetened Whole Milk Yogurt. Our Unsweetened Whole Milk Yogurt makes the perfect swap for sour cream in cooking and baking.


Ingredients

 


Directions

Bring 1 inch of salted water to a boil in a large pot. Add the cauliflower and garlic, cover the pot, and reduce heat to medium. Cook until very tender, about 15 minutes.

Drain the cauliflower and garlic and transfer to a food processor fitted with a steel blade. Add the sour cream or unsweetened whole milk yogurt and process until smooth, thinning the consistency with milk if desired. Season with salt, cayenne, and nutmeg, and garnish with chives.

(Alternatively, after draining mash the cauliflower and garlic in the cooking pot with a hand-held potato masher or electric mixer, then add the sour cream or unsweetened yogurt, milk, and seasonings. This results in a chunkier texture.)

 

Makes four ½-cup servings


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