GARLIC-CAULIFLOWER “MASHED POTATOES”
- 1 large cauliflower with its green leaves
- About ¼ teaspoon salt
- 5 large garlic cloves, thin sliced
- 1 tablespoon butter
- 1½ tablespoons good-tasting extra-virgin olive oil
- Generous ⅛ teaspoon fresh-grated nutmeg
- Fresh-ground black pepper
- 2 to 3 tablespoons water, or as needed
Instructions:
The French caught on to the genius of pureeing cauliflower about two centuries ago.
- Add water to a 6-quart pot fitted with a steamer. Cover, and bring the water to a boil over medium-high heat.
- Meanwhile, wash the cauliflower and its leaves. Cut the cauliflower leaves into thin strips. Thin-slice the cauliflower’s core, and break the rest of the cauliflower into florets.
- Drop the cauliflower leaves and core onto the steamer first, salting them lightly. Add half of the florets, all of the garlic, a sprinkle of salt, then the rest of the florets. Cover, and steam over medium-high heat for 8 minutes, or until the cauliflower is so tender that it is easily pierced with a knife.