Cauliflower is truly all the rage lately! If you would have told me 10 years ago there would be such a thing as cauliflower pizza crust I would have laughed you out of the room. Now there are cauliflower recipes for everything: couscous, rice, even taco shells. Who knew it was such a versatile vegetable! Next people will be baking cakes with it.
Cauliflower “mashed potatoes” are my favorite. I don’t like calling them mashed potatoes though. Obviously because they are not potatoes and they don’t stand up like a starchy mashed potato. I think of this dish as more of a buttery, silky puree, hence, the name Rosemary Cauliflower Puree. In my humble culinary opinion I think the flavor FAR exceeds any potato I have ever had!
I first tried this recipe during one of my many attempts at the South Beach Diet. The first time I made cauliflower mash was a huge flop. I did not get all the florets pureed and so I had this terrible combo of mushy chunks and puree. Not to mention there were no extra flavors involved except salt, pepper, and maybe some chicken broth. UGH- HORRIBLE!!! But I decided to give it another try- my own way! Adding garlic, butter (or extra virgin olive oil is great too), and fresh rosemary creates the perfect layers of flavor that make this so special.
The night that I made this I also grilled a marinated pork tenderloin and roasted carrots in the oven. My husband and I set up a picnic for our kids on the covered patio and then we hunkered down in front of the TV, not the norm for us! But it’s March Madness and KU was playing!! Rock Chalk Jayhawk Baby! (PS – they won the game)
I hope you will give rosemary cauliflower puree a try in your kitchen.
- 1 Head of Cauliflower
- 2 Garlic Cloves
- 2 tablespoons Butter
- ⅓ cup Half & Half
- 1 tablespoon Fresh Rosemary
- 1 teaspoon salt (less if you have a small cauliflower)
- Pepper to taste
- Remove the outer leaves and the stem core from the cauliflower. Break the head up into smaller florets.
- Boil the cauliflower and garlic cloves in salted water for 10 minutes, until the stems are fork tender.
- Strain the water from the Cauliflower.
- Remove the rosemary leaves from the stem by running your fingers against the grain of the leaves.
- Put the cauliflower, garlic, salt, butter, half & half, and rosemary in a blender or food processor.
- Process until completely smooth.
- Serve Immediately.