Don’t let anyone fool you, mashed cauliflower on its own always tastes a bit wet and cabbagey. And gritty. I understand why people make it, I do. It’s mock mashed potatoes… faux-tatoes for a fraction of the calories.
Cauliflower is super healthy, low calorie, and can be pretty darn delicious as a side, cozied up next to meatloaf, or tucked under stroganoff. But it doesn’t have that same silkiness, that same smooth fluffiness that a mashed potato does. It’s squashier. And if you haven’t already noted it, I do make up words in my spare time. I also think about the dynamic science and structure of mashed potatoes. I have loads of friends.
In an effort to make something light and lovely texture-wise, I combined the two. The cauliflower keep things light, while the potatoes lend to a nice pasty mash to keep things smooshed together. Then I added two of my favorite ingredients to enrich the flavor and make the dish feel less like the poor man’s buttery mashed potato, and more like a unique, healthy spin on comfort food. Sour cream and parmesan cheese. Both give these guys a smooth, creamy richness. A buttery and satisfying smoothness.