Chef notes
At his core, Carson is a meat-and-potatoes man. However, he also enjoys taking traditional favorites and lightening them up a bit. This side dish is so creamy and delicious, you'll have no idea it is mostly cauliflower!
Technique tip: Cutting the potatoes to match the size of the cauliflower florets will ensure they cook at the same rate.
Swap option: You can experiment with different cheeses (fontina or Gruyere, etc.), and you can omit the potatoes entirely if you prefer a mashed cauliflower dish.
Ingredients
- 2 heads cauliflower, cut into florets
- 2-3 large Yukon gold potatoes, peeled and cut into chunks
- 2/3 cup shredded white cheddar cheese
- 1/4 cup heavy cream or whole milk
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Preparation
1.Fill a large pot with 1 inch or so of water and bring to a boil over high heat.
2.Add the cauliflower florets and potatoes, and cover, venting the lid slightly to let out steam. Reduce the heat to medium and cook until the cauliflower and potatoes are easily pierced with a fork, 15 to 20 minutes.
3.Drain and place the cauliflower and potatoes back in the pan over medium heat. Cook, stirring constantly, until the excess moisture is released, about 3 minutes.
4.Using an immersion blender with the heat off, process the cauliflower and potatoes until smooth (alternatively, you can place in a blender and puree, then return to the pot).
5.Return the heat to medium and add the cheese and cream, stirring until the cheese has melted. Season to taste with salt and pepper, and serve.
