One of my favorite side dishes, Thanksgiving or not. This incredible alternative to mashed potatoes, can surprise even the most skeptical of guests. In my version, I simply use the cooking liquid from steaming the cauliflower to thin it out but if you wanted to create a more decadent version, you could always add a touch of cream. A perfect side dish with roasted turkey, grilled lamb chops, or some balsamic skirt steak. I’m getting hungry!
1 head cauliflower, 2 to 2 1/2 pounds, cored, and cut into small florets
3 tablespoons organic unsalted butter
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
fresh thyme leaves
Fill a steamer pot with 2 inches of water, add the steamer insert, and bring to a boil. Place the cauliflower florets in the steamer insert. Cover and steam for 15 minutes, until cauliflower can be easily pierced with a knife.
Place the steamed cauliflower into a food processor. Measure out 1/4 cup of the steaming liquid, and pour into the food processor; purée until smooth. Add more if necessary until the cauliflower reaches your desired consistency. You want a smooth purée. Add the butter, salt, and pepper. Blend again. Taste and adjust seasoning if necessary. Finish with a sprinkle of fresh thyme, maldon salt, and black pepper. Serve hot. (You can reheat over low heat in the same pan if you’re not eating immediately.