Creamy Cauliflower Mash with Brown Butter Swirl and Fried Sage Leaves
By: Chef Catherine McKnight
Time: 20 minutes
Serves: 8
Ingredients:
2 heads cauliflower, whole
¼ cup heavy cream or whole milk
1 stick unsalted butter
10 fresh sage leaves
Flaked sea salt
Directions:
1. Clean and core the cauliflower heads. In a large glass bowl, break into uniform florets. Cover with plastic wrap and microwave for 5 minutes, until very soft. Set aside without uncovering the bowl. (When you uncover it later, watch out for the steam!)
2. In a large saute pan, melt the butter over medium heat. Once it is fully melted, add the sage leaves, vein-side down. Swirl the butter slightly to coat the leaves. Do not burn the butter-it will slowly brown as you swirl it over the sage leaves. Turn off the heat once the leaves are crispy. Remove the crispy leaves with a slotted spoon and drain on a paper towel. Try to leave as much butter in the pan as possible.
3. Drain any water off of the cooked cauliflower. Using a potato masher or a food processor with the S blade, mash into a smooth consistency, using 2 tablespoons of the sage-infused butter and¼ cup heavy cream or whole milk. It should have the consistency of mashed potatoes. Place into your serving bowl, then pour the reserved butter over the mash and sprinkle the crispy sage leaves over the top. Give it a soft swirl, and sprinkle with the flaked salt.
Watch Chef Cathy demonstrate this recipe HERE.