I don’t have much in the habit of eating mashed potatoes, but this time, I wanted to cook mashed cauliflower. They are well represented on the stalls of the markets, so if you want, you will be able to do as much as you want. This is not a vegetable I cook very often and yet it is delicious, especially gratin. Oh, there’s also an idea for a next recipe based on cauliflower…
You can also add to this recipe of mashed potatoes, a potato, a bit of broccoli or a carrot to give a nice colour…
Well, I must admit that with the arrival of the good weather, we’d still like other types of vegetables but we promise, we you concoct good small dishes and accompaniments. Just be a little patient… ��
For 6 Save Print Ingredients
- 1 cauliflower defeated into small florets
- 1 sage leaf
- 1 litre of water
- 1 onion, thinly sliced
- 2 tbsp butter
- ½ Litre of milk
- Salt and pepper
- 1 pinch of nutmeg
- Boil the water with the leaf of sage in a large and then immerse the cauliflower for 10 minutes. This operation has the purpose to make it more digestible.
- Drain and set aside. Remove the sage.
- In a saucepan, bounce the onion in the butter. Add the milk, cauliflower and nutmeg grated.
- Wear gently to the boil and let simmer, uncovered, about 10 minutes or until the florets are tender.
- Drain again and pass the cauliflower to the robot to reduce in a smooth puree. Season with salt and pepper and serve as an accompaniment to grilled meat, for example.
For the tip grandmother for the recipe, I put a sage leaf at the time of the cooking of the cauliflower, it seems that it makes it easier to digest. I do it as soon as I cook cabbage (including brussel sprouts) and I have to say that I have the impression that it function…