Creamy Mashed Cauliflower Recipe with Smoked Gouda
You can't go wrong with this extra-special version of mashed cauliflower, whether as a holiday side dish or for a regular weeknight dinner.
Calories: 220kcal
Ingredients
- 1 large head cauliflower about 3 pounds/1(360 grams)
- 1 shallot minced
- ½ teaspoon fine sea salt plus more to taste
- ½ cup (118 ml) good vegetable broth
- ¼ cup (60 grams) sour cream
- 1 tablespoon (14 grams) butter
- 4 ounces (113 grams) smoked gouda, shredded
- 2 tablespoons grated parmesan or pecorino
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Core and roughly chop the cauliflower and place in a large, heavy pot.
- Add shallot, salt and vegetable broth. Cover and bring to a boil.
- Reduce heat to simmer and cook until very tender, about 10 minutes.
- Spoon the entire contents of the pot into a food processor or high-speed blender, or leave it in the pot if you'd like to use an immersion blender.
- Add sour cream, butter, gouda, parmesan, pepper, and nutmeg.
- Process until very smooth.
Notes
- The easiest way to wrangle cauliflower is to remove any outer leaves, then cut the head into quarters. Remove the core from each quarter (discard leaves and core) and then cut up the remaining pieces as directed by the particular recipe. You can see it in action in the video.
- Frozen cauliflower (or pre-cut florets) is also fine to use in this recipe. Use about 2 pounds.
- Feel free to substitute other cheeses for the smoked gouda. Extra-sharp cheddar, chèvre, taleggio, and many more would all work well. Include the parmesan or pecorino regardless.
- You can make this recipe in advance and reheat on half power in the microwave if you like.
- Leftovers keep well, tightly sealed in the fridge, for up to a week.
Nutrition
Calories: 220kcal | Carbohydrates: 13.3g | Protein: 13.2g | Fat: 14g | Fiber: 4.4g