Creamy mashed cauliflower (puree) from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 338) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken breast - poach it; Ultra-crispy slow-roasted pork belly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on January 13, 2025

    Steamed the cauliflower, pureed the steamed cauliflower in my Vitamix using only a few tablespoons of water left from the steaming process. Otherwise, followed the recipe exactly. As another reviewer pointed out, the resulting product is really a puree, far from the much dryer, stiffer texture one might associate with mashed potatoes (or any vegetable mash). Also, while I had carefully weighed out (and then grated) the Parmesan cheese from a just-purchased chunk, it's flavor was hardly detectable in the product. That said, this recipe seems a promising start for creating what I'd like. With the addition of some mirepoix and either a bit of milk, half and half, or vegetable broth, the leftovers from this batch would probably be a nice soup. In a future iteration I will use a lot more parmesan and enjoy it for what it is, a puree, not a mash.

  • peaceoutdesign on May 02, 2024

    Good but thicker is better.

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