This Cauliflower Mash with Carrots recipe will make six to eight servings and is Kaufmann 1 safe.
2 heads of cauliflower (washed & chopped)
2 Tbsp butter
1 cup shredded carrots
½ onion (diced small)
3 to 4 garlic cloves (minced)
2½ cups chicken broth (divided, save some for thinning recipe at the end)
¼ cup heavy whipping cream
salt and pepper to taste
Fill a stock pot, half way with water and bring to a boil. Add cauliflower and cook until tender, about 20 to 25 minutes. Drain cauliflower, set aside and let cool.
Meanwhile, heat a skillet over medium heat and melt the butter. Add carrots, onion and garlic. Sauté until vegetables are tender, 7 to 10 minutes.
Add ½ cup chicken broth to vegetables and bring to a boil. Reduce heat to a simmer, cover. Let the vegetables absorb most of the broth, 7 to 10 minutes.
Take some cheese cloth (or a cloth towel) and wrap up cooled cauliflower, in batches, and squeeze out excess water. Put back in pot.
Stir in sautéed vegetables, remaining broth, and whipping cream to the cauliflower, heat over medium-low heat.
Using a hand mixer, mix the ingredients in the pot, adding more of the reserved chicken broth, in small amounts until you reach the desired consistency.
Season with salt and pepper and enjoy your Cauliflower Mash!