Browned butter cauliflower mash
- 2 (8 oz.) 2 (220 g) , finely chopped, finely chopped
- 3 tbsp 3 tbsp butter, for frying
- 3 lbs 1.4 kg cauliflower
- 1½ cups 350 ml
- 2½ cups (10 oz.) 600 ml (290 g) shredded cheddar cheese
- 1 tsp 1 tsp sea salt
- ½ tsp ½ tsp ground black pepper
- 4 oz. 110 g unsalted butter, for browning
- In a large frying pan over medium-high heat, fry the onions in the butter, until soft and golden. Set aside in a bowl to cool.
- Shred the cauliflower with the coarse side of a grater, or divide into smaller florets and chop in a food processor until rice-sized. Process a few florets at a time.
- Pour heavy whipping cream in a pan. Stir in the cauliflower rice and boil on medium heat. Let simmer for 10–15 minutes or more, until the cauliflower is thoroughly cooked and the cream has reduced. This will give the mash a more neutral flavor.
- Salt and pepper to taste. Add fried onion and shredded cheese. Mix well and keep warm.
- Melt butter on medium heat in a skillet until amber-colored for a nice nutty taste. Serve the butter with the mash.
You don’t have to remove all of the leafy parts—use the entire cauliflower head for making mash! Just be sure to take off the outside leaves. You can also use ready-made cauliflower rice from the grocery store, fresh or frozen. Two pounds will be enough.