I know I’ve already posted a cauliflower gratin but I wanted to post recipes for variations on a mashed cauliflower theme for times when you didn’t have the time to prepare the gratin.

Mashed cauliflower and variations, courtesty of Recipelink.

STEAM, BAKE, OR ROAST UNTIL VERY SOFT:
1 head of cauliflower, cut into florets
2 large heads of garlic (peeled cloves)
1 onion, peeled and thickly sliced
salt and pepper to taste

PUREE VEGETABLES WITH:
1/4 cup sour cream
1/4 cup butter
sea salt & pepper to taste

Taste and adjust seasoning, butter, and sour cream so that you end up with a rich tasting, smooth puree.

RED CAULIFLOWER:
Stir 1/2 cup Roasted Red Bell Pepper Sauce or Dried Tomato Sauce into 2 cups cauliflower puree. (I wonder if my daughter would eat this just because it’s pink)

CAULIFLOWER SOUP:
Thin puree with nondairy milk or broth, (and a little cream). Taste and adjust seasoning, adding more liquid if necessary.

CHEESY CAULIFLOWER SOUP:
Stir cheddar, mozzarella, jack, gouda, or edam cheese into Cauliflower S.