- Nathan Myhrvold born (1959)
- 2 cauliflower heads, cut into chunks
- 3 cloves garlic, peeled
- 1/2 cup low-fat milk
- 1 small Tabasco pepper, seeds and ribs removed
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/4 cup Parmesan, finely grated
- 3 sprigs fresh thyme leaves
This dish is a great alternative for mashed potatoes, the cauliflower has a significantly lighter calorie count and the same comforting quality — no side is better for special occasions and weeknights alike. The flavor profile dish is simple, with fresh garlic, Parmesan, and thyme. Feel free to switch things up — swap out the Parmesan and thyme for curry powder and raisins, for instance.
Steam the cauliflower and garlic until crisp-tender, test the doneness frequently using a fork. Transfer the mixture to a food processor and add the milk; process the ingredients until they are combined but still chunky (about 10 pulses). Add in the pepper and salt, then turn the processor back on — slowly pour the olive oil into the mixture through the feeding tube; the final consistency should be smooth and fully incorporated. Transfer the mash to a mixing bowl and stir in the Parmesan garnish with the thyme. Serve immediately or at room temperature.