Select firm heads of cauliflower free of disoloration.
Pureed cauliflower's consistency, texture and visual resemblance to potatoes make it a viable alternative to mashed potatoes. Although the practice of eating low-carbohydrate foods took hold in the U.S. as diet regimens expounding its benefits gained popularity, low-starch vegetables prepared in the manner of mashed potatoes has been an integral part of many world cuisines, most notably French. "Chou-fleur puree," or pureed cauliflower, was featured in 1938 in the first edition of "Larousse Gatronomique" -- debatably the magnum opus of France's then-greatest culinary minds -- and its classic preparation doesn't need modification to fit into a low-carb lifestyle.
Instructions
1. Rinse the cauliflower and cut into florets. Discard any discolored portions. Place the florets in a stockpot and cover with cold chicken stock (about 1 qt.).
2. Taste the stock and adjust seasoning as needed with kosher salt. The saltiness of the stock indicates how the cauliflower tastes upon cooking.
3. Heat the oven to 250 F. Bring the stock to a boil and cook the cauliflower until tender, about 6 minutes. Drain the florets and arrange them in an even layer on a sheet pan lined with parchment paper.
4. Roast the cauliflower in the oven until dry, about 5 minutes. Transfer the cauliflower to a food processor and add 1 tbsp. sour cream, 3 tbsp. unsalted butter and, if desired, 3 tbsp. grated Parmigiano-Reggiano. Puree until smooth and transfer to a mixing bowl. Add additional stock if needed to reach the desired consistency.
5. Season the pureed cauliflower to taste with kosher salt and freshly ground black pepper. Finish with 1 tbsp. fresh chopped chives or parsley.
Tags: about minutes, kosher salt, Mashed Potatoes, pureed cauliflower, with kosher, with kosher salt
