This side dish of fluffy pureed cauliflower—which is so like creamy mashed potatoes that it fools people—can be prepped ahead of time. The day before your meal, steam and puree the cauliflower. Reheat as needed the next day.
- 1 head cauliflower (about 2½ pounds)
- ¼ cup (2 ounces) heavy cream
- 3 tablespoons unsalted butter
- ½ teaspoon fine sea salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon ground nutmeg, freshly grated if possible
Cut the leaves, core and larger stalks from the cauliflower and discard. Steam the florets for 12 to 15 minutes, until very tender. Let cool for 10 minutes.
Transfer to a food processor and whiz to a purée, scraping down the bowl as needed. Add the cream, butter, salt, white pepper and nutmeg and process to combine. Taste for seasoning and adjust as needed. Spoon into a bowl, let cool and refrigerate. When ready to serve, reheat in a nonstick saucepan, stirring often.
Nutrition Analysis: 130 cal, 10 g fat, 30 mg chol, 260 mg sodium, 10 g carbs, 4 g fiber, 4 g sugar, 4 g protein.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.