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.


  1. Wash and core cauliflowers and cut into florets. Keep each color separate.

  2. Steam each color in the microwave or in a pot with a few inches of salted water. Steam until cauliflower is soft. Drain.

  3. 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.

  4. Season to taste. Serve each cauliflower color separately, either on one large serving plate or in separate dishes.


Expandthetable suggestions

  1. 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.