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CREAMY CAULIFLOWER, ONION & BROWNED BUTTER MASH

CREAMY CAULIFLOWER, ONION & BROWNED BUTTER MASH
Discover the magic of transforming humble cauliflower into a luxurious side dish with our Creamy Cauliflower, Onion & Browned Butter Mash! This recipe showcases fresh cauliflower florets blended to perfection with sautéed onions or leeks, creating a mash that's both velvety and flavorful. The addition of organic heavy cream and a decadent amount of browned Kerrygold butter adds a depth of flavor that will make you forget all about classic mashed potatoes. Topped off with rich, extra sharp cheddar cheese, this dish is not only delicious but also an elegant addition to any meal. Perfect for holidays, family gatherings, or a special weeknight dinner!

CREAMY CAULIFLOWER, ONION & BROWNED BUTTER MASH by Dr. Cindy Tanzar

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Plan: (Maintenance)

Serving information: Makes 5-6 servings.

Elevate your side dishes with our Creamy Cauliflower, Onion & Browned Butter Mash—a deliciously indulgent twist on traditional mashed potatoes. This rich, creamy dish combines fresh cauliflower florets with the savory sweetness of caramelized onions or leeks and a generous helping of velvety Kerrygold butter. Infused with sharp cheddar, it delivers an irresistible cheesy flavor that will impress your guests and become a staple on your dinner table. With a hint of pink Himalayan salt and freshly cracked black pepper, this mash is both comforting and sophisticated, making it the perfect accompaniment to any main course.

INGREDIENTS

  • 6 cups fresh cauliflower florets
  • 1 tsp. Pink Himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup organic heavy cream
  • 1 cup diced onion or sliced leeks (white and light green parts only)
  • 1/2 cup Kerry Gold butter
  • 1 cup shredded extra sharp cheddar (like Cracker Barrel Extra Sharp, Cabot Vermont Sharp or Kerry Gold Dubliner)

INSTRUCTIONS

  1. Place the cauliflower, salt, pepper and heavy cream in a large microwave safe bowl. Microwave, uncovered, for 10 minutes.  Remove and stir.
  2. Return to the microwave for 6 minutes, or until the cauliflower is fork tender.
  3. Meanwhile, melt the butter in a large skillet over low-medium heat.
  4. Add the onion or sliced leeks and cook until soft and browned (8-10 minutes). Careful not to burn. Remove 1 tablespoon of the mixture and set aside to garnish.
  5. Place the cooked cauliflower in a large food processor and blend until pureed. (Can beat with a hand mixer, but will be more rustic and not as creamy.)
  6. Add the onion and butter mixture (except for the reserved portion) and the cheddar cheese and pulse for 30 seconds or beat with mixer. Adjust seasonings.
  7. Transfer to a serving bowl and garnish with reserved onion and butter mixture and chopped parsley, if desired.
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