Yield: 4 servings Prep time: 5 minutes Cook time: 8 minutes image
This Purple Cauliflower Mash tastes great with Broiled Salmon (here), as pictured.
2 cups chicken bone broth, homemade (here) or store-bought
Florets from 1 medium head purple or other color cauliflower, cut into bite-sized pieces
1 tablespoon dried chives, plus extra for garnish
1 clove garlic, minced
2 ounces cream cheese (¼ cup), softened
½ cup grated Parmesan cheese (about 1½ ounces)
Fine sea salt and ground black pepper
Butter, for serving
- Pour the broth into a large saucepan. Use enough that you have about
½ inch of broth in the pan. Bring the broth to a boil, then add the cauliflower, chives, and garlic and cover the pan with a tight-fitting lid. Steam the cauliflower until tender, 6 to 8 minutes. Drain well. Pat it very dry between several layers of paper towels.
- Place the cauliflower in a high-powered blender or food processor. Add the cheeses and puree until very smooth. Season to taste with salt and pepper. Transfer the mixture to a serving dish and garnish with pats of butter and chives.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
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