In special celebration of my mom’s birthday, Bill and I cooked a delicious dinner with my family. We had juicy ribeye steaks on the grill, along with a big grill basket full of colorful veggies, and we of course had to make a few mouth watering side dishes with our new favorite toy, our Blendtec!
We wanted to give my mom and my aunt a taste of our asparagus soup, so that was on the menu for the evening, and I decided to give mashed cauliflower one more chance in hopes that I would succeed with the Blendtec. I have tried to make cauliflower puree many times and failed miserably. I tried using a food processor, and a hand mixer, neither came out successfully for me. However, I had high hopes for success with the Blendtec.
The simple mashed cauliflower turned out beautifully for my mom’s birthday dinner! Since I was feeling confident with my cauliflower mash capabilities, I thought up a tasty twist for this dish to try out for the second time. With a few other simple additions, we created a delicious garlic and herb mashed cauliflower recipe, that would be fantastic along side any prime cut of meat. This recipe is a simple one that can be recreated without a high speed blender (although for others that are vegetable puree impaired like myself, the blender really helps).
- 1 head of cauliflower, washed, and cut into florets
- 1 vidalia onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons kerrygold unsalted butter
- Salt and pepper to taste
- Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
- Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
- Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
- Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
- Garnish with a sprig of rosemary, or a sprinkling of fresh ground pepper.
This dish was wonderful. It would pair beautifully with steak, chicken, or pork. The flavor of the garlic and herbs really brought the creamy cauliflower puree to life.