Cauliflower And Cannellini Bean Mash Recipes

CAULIFLOWER MASH

Steps:

• Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.

CAULIFLOWER MASH

Steps:

• Chop off the florets from 1 large head cauliflower and place them in a steamer basket set in a pot filled with 1 inch boiling water. Cover and steam until soft, about 20 minutes. Puree the cauliflower with 3 tablespoons butter, a pinch of nutmeg, and salt to taste. Fry sage leaves in a few tablespoons butter; pour over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE

Steps:

• Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.