Ingredients
1¼lbscauliflower,(1 large),core removed, cut into florets
1cupwater
½tspsalt
2tbspbutter
4tbspsour cream
chives, green onions, and/or parsley,chopped, for garnish
salt and pepper,to taste
Preparation
Place 1 cup water in a medium saucepan. Add ½ teaspoon of salt. Add the cauliflower florets. Bring to a boil on high heat. Lower the heat to a simmer.
Cover and let the cauliflower cook for 10 to 14 minutes, until very tender.
While the cauliflower is cooking, melt the butter in a small saucepan (easier to use a stainless steel pan so the browning is visible) on medium heat.
Once the butter melts, it will begin to foam up a bit. When the foam subsides, look for amber-colored bits forming at the bottom of the pan.
When the butter begins to brown, smell it. It will have a lovely nutty aroma. When there are lots of flecks of browned bits, and the melted butter smells wonderful, remove it from the heat and pour it into a bowl (glass or metal).
Butter can quickly go from browned to burnt, so keep an eye on it and work quickly when the butter starts to brown.
When the cauliflower is cooked through and tender enough to mash with a fork, strain out all but1 to 2 tablespoons of the remaining water.
Mash with a potato masher and stir in the brown butter and sour cream. (Make sure to scrape in all the browned bits from the butter; that’s where the flavor is!)
Use an immersion blender or a standing blender and blend the mashed potatoes to as smooth a consistency as preferred. Or just mash more with a potato masher for a chunky consistency.
Add salt and pepper to taste. Top with chopped chives, green onions, or parsley to serve.
