Tri-Color Cauliflower Mash
Even if we are celebrating Passover or Easter with a smaller guest list than normal, there is no reason not to have great food that is beautiful as well. Cauliflower Mash is a staple at our house—so simple, so tasty and so healthy! The colors of these cauliflowers make any table festive, fun for kids and adults alike, with very little effort. The puréed cauliflower tastes very much like mashed potatoes, smooth and creamy and perfect for those lower carb diets. My husband thinks they taste even better than mashed potatoes! And try this tip for leftovers—put a spoonful of the mash into puff pastry squares and bake for an amazing side dish.
Author Holly Bush told me, “Almost all of my books begin with a person traveling to a new place. It doesn’t really matter, I don’t think, whether you are going from farm to city or from city to farm. Those kind of lifestyle changes could be just as dramatic then as they can be today. New people and habits and sometimes a new way of looking at things can be the making of us. It was the making of Olive.”
Strong men and women, romance and heartbreak make Romancing Olive a frontier novel worth reading.
Olive's Peach Cobbler is the perfect recipe for this frontier romance.
Tri-color Cauliflower Mash
1 head white cauliflower
1 head orange cauliflower
1 head purple cauliflower
3 tablespoons butter, 1 per cauliflower
1 teaspoon salt per cauliflower
1/4 teaspoon pepper per cauliflower.
Wash and core cauliflowers and cut into florets. Keep each color separate.
Steam each color in the microwave or in a pot with a few inches of salted water. Steam until cauliflower is soft. Drain.
With an immerser or in a blender, puree until velvety smooth. Add butter and puree a few seconds more. Cauliflower should be smooth but not watery. Unless you eat the cauliflower mash immediately, it may get a little liquidy if you add liquid.
Season to taste. Serve each cauliflower color separately, either on one large serving plate or in separate dishes.
Make vegan: Use a dairy free margarine in place of butter.
Tip for leftovers: Cauliflower Pockets
Defrost a sheet of puff pastry and cut into 9 pieces with a pizza cutter. Place a spoonful of leftover cauliflower on
each pastry square. Fold over into a triangle. Press closed with a fork or your fingers, moistening with water if necessary.
Brush with a beaten egg. Bake at 375 until pastry is golden. This is a great way to use any meat, poultry or vegetable leftovers.