Meat and potatoes — fundamentals of the traditional American diet. In recent years, we’ve come to define “meat” as a protein source and “potatoes” as an accompanying starch. A Midwestern native, I grew up eating potatoes and I’ll admit their heavy, warm consistency was definitely a comfort. Mashed Cauliflower satisfies and even exceeds my childhood cravings. Fluffy as air, creamy in texture, with subtle undertones of crème fraîche and herbs.
Please note you will need a food processor for this recipe.
Set a large steamer over medium heat or fill a large saucepan with ½ inch of water, cover and bring to a boil.
Add cauliflower, steaming, until tender.
Remove cauliflower from pan.
Using a processor, blend cauliflower, crème fraîche and butter, until creamy.
Add chives, thyme and salt, blending, until combined.
Serve warm.