Vegetable purees are an excellent dietary addition to meat dishes. Today we are preparing mashed cauliflower. This vegetable has a rather specific taste that is difficult to confuse with anything. But if you love it, then you will also like mashed potatoes.
In the proposed recipe for boiling cabbage, milk is used; for a lower-calorie version, it can be removed from the list, and the vegetable can be boiled only in water. The same goes for butter. But, as for me, it is these products that add mild consistency and a pleasant creamy aroma to puree, and also slightly muffle the pronounced taste of cauliflower. Additionally, spices can be added for flavor during cooking.
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Ingredients:
Cauliflower - 700 gr.
Milk - 200 ml.
Water - 500 ml.
Bay leaf - 1 pc.
Salt - 0.5 tsp
Ground pepper - to taste
Ground thyme - a pinch
Butter - 10 g
Fresh herbs for serving - optional
How to cook:
Prepare food.
Disassemble the cabbage into small inflorescences, remove the head of cabbage itself. Wash the vegetable well in water.
Place the inflorescences in a saucepan, pour in water, add salt, toss in the thyme and bay leaf. Set the container on fire, bring the liquid to boil, then reduce the fire.
Boil the cauliflower for 10 minutes, then drain all the water and spices.
Pour in hot milk, put the pot back on the overhead heat. Cook cabbage in milk for another 5 minutes. After that, drain it, but do not pour it into the sink, you will need it to dilute the thick puree.
Turn soft inflorescences into mashed potatoes, eliminating lumps as much as possible. Adjust the density yourself by pouring a thin stream of milk in which the cabbage was boiled. Throw a piece of butter into the puree, distribute it by stirring.
Serve warm mashed potatoes, adding herbs if desired.
Bon Appetit!
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