I heard about this idea for faux mashed potatoes and the technique I used made it more like bechamel sauce. Everyone loved it. Here it is served on a salad with lentil sprouts and arugula.
Ingredients:
1 Head of Cauliflower, leaves removed
Salt to taste (optional)
Equipment:
Steamer
Highspeed blender (Vitamix)
Tongs
Directions:
- Wash cauliflower
- Cut into pieces no larger than 4 inches in any direction
- Steam cauliflower until it’s soft
- Turn off the steamer
- Using tongs and being very careful (so you don’t scald yourself on the steam), move the cauliflower from the steamer into the Vitamix (reserve the leftover steam water)
- Use the tamper and blend the cauliflower until smooth, adding reserved water ONLY if it won’t blend otherwise
- Add salt to taste
- Serve over anything that is deserving of a creamy, rich sauce
- Refrigerate leftovers