Mashed potatoes are great, but if you’re looking for a lighter side dish, try riced cauliflower. It’s less particular than potatoes, very simple to make and really delicious.
- 24 Ounces Riced Cauliflower
- 3 Tablespoons Unsalted Butter
- 2 1/2 Cups Water
- 1 teaspoon Kosher Salt
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Melt butter in sauce pan over medium high heat.
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Add riced cauliflower and cook for 3-5 minutes.
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Add water and salt and bring to a boil. Cover and cook for 10-15 minutes.
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Drain, reserving ¼ cup cooking water in case you want to add later to make cauliflower creamier.
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Puree with stick blender or transfer to blender or food processor to make smooth. Salt and pepper to taste.
When I drain the cauliflower I use the lid partially held onto the pan as I tip the pan to drain the water. You can’t completely drain it and will leave a little water in the pan, I consider this my ¼ cup water. But if you are worried about leaving too much water in the pan then use a colander to drain. After all, if you don’t get enough water out of the pan you will end up a watery dish. I drain pasta the same way so have plenty of practice knowing just how much to drain.
Sometimes to drain I'll use a hand held strainer (see picture in post) held over a bowl and drain that way. You can tell I don't like to dirty my big ole colander if I don't have to.