How to make mashed cauliflower with cream in 10 minutes

Tender and incredibly tasty! For all occasions! It will not be difficult to make cauliflower puree, and it will take very little time. Cream gives the dish a pleasant velvety taste that will leave few people indifferent. For a lean version, they can be replaced with vegetable broth.

Ingredients:

• Cauliflower – 400 g
• Water (for cooking) – 1 l

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• Salt – to taste
• Butter – 40 g
• Ground black pepper (to taste, and you can also put any greens)
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• Cream – 60 ml

Preparation:

Prepare the necessary products. Cauliflower can be used both fresh and frozen. Remove the butter from the refrigerator in advance. It is better to use low-fat cream or replace it with milk with a low percentage of fat. But be prepared for the fact that the creamy note in the dish will disappear. Pour water into the pan and put it on high heat.

Fresh cabbage must be washed in advance under running water and separated into florets. Frozen can be put into the pan immediately without defrosting. Add salt to taste and cook over medium heat for about ten minutes after boiling again. Readiness can be checked with a fork: the florets should be soft inside.

Throw the finished cauliflower in a colander so that the water drains from it. After that, put the cabbage in the blender bowl. Add the softened butter.

Pour the cream into the blender bowl for a richer and more delicate puree taste. For lean mashed cauliflower, you can use the water in which the cabbage was cooked. Salt to taste and add a pinch of ground nutmeg. This will give a special flavor to the dish.

In pulse mode, beat the puree until smooth with a blender. A homogeneous structure in mashed cabbage is as important as in mashed potatoes. Instead of a blender, you can use a regular metal press (mashed) for mashed potatoes. Soft inflorescences are well kneaded by hand. Vegetable puree from cauliflower is ready. Before serving, you can pour melted butter over the puree and decorate with fresh herbs.

Delicious!