Cauliflower has a secret culinary weapon – pectin, which enables mashed potato-like creaminess without the starch. This cauliflower mash has another source of pectin, white beans. With additional protein, this savory puree brings a heartiness to vegetarian or omnivore dishes alike.
- 1 large head cauliflower (about 3 pounds) cut into florets
- 1 (15-ounce) can cannellini beans (or other white beans)
- 2 to 3 cloves garlic or 1/2 head roasted garlic
- 2 tablespoons cultured butter, ghee or coconut oil for a dairy-free option
- Up to 1/2 cup milk (dairy or dairy-free), as desired for texture
- 1/2 teaspoon sea salt
- 1/8 teaspoon white pepper
- Optional flavorings: 1/2 cup grated cheese; 1 teaspoon cumin or 1/2 teaspoon nutmeg; 1/2 teaspoon red chile flakes; 2 teaspoons fresh lemon juice
Place chopped cauliflower in a steamer insert inside of a saucepan or stock pot with an inch or 2 of water.
If using fresh garlic cloves, add them to the steamer. Cover and steam fresh cauliflower for 10 to 12 minutes, until very soft when pierced with a fork. Add the beans to the steamer halfway through cooking time. Remove the cauliflower and beans from the heat and allow to rest in the steamer for another 5 minutes.
Process until smooth using an immersion blender. Alternatively, use a food processor or standard blender. Add roasted garlic (if using), salt and pepper and any optional add-ins. Add milk beverage of choice as needed for a smooth texture.
Adjust seasoning to taste with added salt and pepper, if needed.
Copyright 2019, M. Evezich, Original recipe