Mashed Cauliflower
By Ali Slagle · 30 minutes · 4 servings
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 30 minutes
- 🍽️ Servings: 4
Ingredients
- 1 large (2-pound) cauliflower, cut into small florets and core coarsely chopped
- 2 cups whole milk
- 2 garlic cloves, smashed and peeled
- 4 sprigs fresh thyme, plus more leaves for garnish
- Kosher salt
- 3 tablespoons sour cream
- Black pepper
Directions
- In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
- Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You’ll use about about ¼ cup of milk.)
- Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.
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