Purple Cauliflower Mash

I'll be the first to admit that I've never really been a big fan of cauliflower. It's always been bland and boring to me. Until now. We all know that since the cauliflower mash craze has hit the scene it's everywhere you look on pinterest. But using purple cauliflower over the white just takes it to another level entirely. I almost feel like a little kid getting to eat something crazy from a science experiment. And that's how I like my cauliflower. Bright, colorful, and loaded with flavor from butter and parmesan. Hey! Just because we swapped out the potatoes for something healthier doesn't mean we have to sacrifice flavor here! I served this up 2 nights in a row for dinner last week, and I'd do it again in a heartbeat. 

Purple Cauliflower Mash

Ingredients:

• 1 tbsp. olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, peeled and smashed
• 3 cups purple cauliflower florets
• 1/2 cup vegetable broth
• 1/2 cup heavy whipping cream
• 1/4 cup unsalted butter
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste

Heat olive oil over medium heat in a large sauce pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally for 3 minutes until beginning to soften. Add in the cauliflower florets and broth. Cover and steam/cook until the cauliflower has softened slightly, about 6 minutes.

Meanwhile, heat the cream and butter together in a small saucepan until the butter has melted. Remove from heat.

Add the cauliflower mixture to a blender or food processor. Pour in the cream and butter. Puree on high until completely smooth. Add in the parmesan cheese, salt, and pepper to taste. Puree again until combined. Serve hot.