Tri-Color Caulifower 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, purée until velvety smooth. Add butter and purée 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.