![Smashed Cauliflower](https://static.wixstatic.com/media/258105_e0754fd13c1a45ccb97eeb1613283f41~mv2.jpg/v1/fill/w_147,h_214,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/258105_e0754fd13c1a45ccb97eeb1613283f41~mv2.jpg)
![Smashed Cauliflower](https://static.wixstatic.com/media/258105_bb8ab4754d8d4357afe9aa741585f4e5~mv2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/258105_bb8ab4754d8d4357afe9aa741585f4e5~mv2.jpg)
Smashed Cauliflower
Ingredients
1 Large head of Cauliflower 1/2 cup chicken or veggie broth 1 tablespoon of butter or Olive Oil 1 Teaspoon of Worchestire sauce 1-2 Teaspoons of salt 1 Tablespoon of Chives Cracked Pepper
Directions
Remove green leaves from cauliflower and wash head well. Cut into 8 wedges, leaving the core and stem intact.
Place cauliflower and stock of choice in pot and bring to a boil. Immediately turn to a simmer, place lid on pot and let cauliflower steam until completely soft, about 12-15 minutes.
Drain excess liquid, and using a potato masher (or a large whisk) mash the cauliflower until it’s the consistency of mashed potatoes. Season with butter or oil, worcestershire sauce, salt and pepper.
Sprinkle with chives before serving.
Serving Size: 4
Tip: This is a great ‘blank canvas” recipe that people can dress up however they want. I love to add goat cheese, charred scallions or crispy sage. Obviously, a much lighter alternative to mashed potatoes and I have had people tell me they can’t taste the difference.
Photography by delbarr moradi / Food by Jessica Robertson