This recipe is a good switch from mashed potatoes. I liked this more than Toby did. He said it tasted “cabbagy”. I steamed the cauliflower a little longer than they suggested. Also, the recipe calls for sugar, but then it doesn’t tell you what to do with it! Instead of putting the steamed cauliflower in a food processor, I used my immersion blender. At first I thought that wasn’t going to work, but then it worked perfectly. I served this with faux-bacon and cheese sandwiches and a small salad.
Ruby Tuesday Creamy Mashed Cauliflower
(“Top Secret Recipes- Super Secret Restaurant Collection” by Todd Wilbur)
1 head cauliflower
3/4 cup water
1 tbsp cornstarch
1/3 cup heavy cream
1 tsp granulated sugar
3/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1. Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15-20 minutes, or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
2. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
3. Pour all of the pureed cauliflower into a medium saucepan. Dissolve the cornstarch in the remaining 1/4 cup of water and add the solution to the cauliflower.
4. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5-10 minutes, or until thick.
Makes three 3/4 cup servings