Meat and potatoes — fundamentals of the 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 is definitely a comfort. Mashed Cauliflower satisfies and even exceeds my childhood cravings. Fluffy as air, creamy in texture, with subtle undertones from the crème fraîche and herbs — it pairs well with Balsamic Turkey, Salmon Cakes, and a hearty appetite.
Before you begin, please note you will need a food processor for this recipe.
Set a large steamer over medium heat. *
Add cauliflower and steam until fork tender.
Remove cauliflower from pan and place in food processor along with crème fraîche and butter.
Process for several minutes, until uniformly blended, and desired consistency is achieved.
{ The longer you process, the fluffier the texture. }
Add herbs and salt, blending until just combined.
Naturally low-carb & gluten-free
* If you do not have a steamer, fill a large saucepan with ½ inch of water, cover, and bring to a boil.
