Mashed Cauliflower with Thyme
Swapping cauliflower for potatoes increases your nutrient intake without sacrificing flavor. For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that’s needed is a little sour cream for tang. Cauliflower contains many nutrients and plant compounds that may reduce the risk of several diseases, including heart disease and cancer. It is fiber rich, supporting gut regularity and health. And like other cruciferous vegetables, it contains many antioxidants that reduce inflammation and lower your risk for cancer and heart disease. To lighten this dish, leave out the sour cream.
Makes: 4 servings
Time to cook: 30 minutes
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
Cooking Instructions
- 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.
Nutrition per serving
136 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 7 grams protein; 659 milligrams sodium; vitamin C: 58% of dv.
Recipe: Ali Slagle, NY Times Cooking
