When I was little I loved mashed potatoes and that’s why I’m so fond of it, but the truth is that I didn’t try the puree cauliflower until recently, among other things because cauliflower has never made me very happy.
Now though, it’s one of my favorite vegetables and I could eat it anyway. This puree is so rich and creamy that it seems unbelievable that it only contains cauliflower, in fact it reminds me a lot of the texture of mashed potatoes.
- 1 coliflor (1 kilo ó 2 libras)
- 2 cucharadas de aceite de oliva virgen extra (opcional)
- 2 dientes de ajo, troceados
- 2 cucharadas de leche, yo usé leche de soja sin endulzar
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- Discard the outer leaves and the central stem of the cauliflower, chop and steam for about 10 minutes or until tender. You can also cook it in water if you want.
- Meanwhile, heat the oil in a pan and cook the garlic over medium-high heat until golden brown. Reserve.
- Put the cooked cauliflower in a large bowl along with the oil and garlic and the rest of the ingredients (milk, salt and pepper) and beat with the help of a hand mixer. You can also use a food processor or jug blender if you want.
- If you don’t want to use oil, you can cook the garlic in vegetable broth or water and add 1 or 2 tablespoons of milk or broth to the large bowl to make the puree juicier.
- Serve immediately (puree in photos is garnished with parsley, pepper, and oil) or store leftovers in an airtight container in the fridge for 3-4 days.
- You can use any milk you like, as long as it’s not sweetened.
- Garlic could be substituted with garlic powder. In that case, don’t brown it, just add the cold oil along with the garlic powder to the big bowl.
- You can add any spices and herbs you want or even other ingredients like brewer’s yeast.