Years ago in Vegas I ate the most decadent chipotle mashed potatoes at a buffet. I could seriously eat those every single day, and I immediately came home and replicated the recipe. Since we are always looking for new ways to add veggies to our dinner plates, it occurred to me that chipotle mashed cauliflower might be pretty damn good, too.
chipotle mashed cauliflower
Makes 4 cups
one large head cauliflower (about 2-1/2 pounds)
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon pureed chipotles in adobo*
1 cup shredded white cheddar
1/4 cup milk
Remove the leaves and chop the cauliflower into small florets. Steam in a steamer basket until very soft, about 10 minutes. In a medium sized pot, place the steamed cauliflower, butter, salt, chipotle, cheddar, and one tablespoon of the milk. Puree with an immersion blender, adding the rest of the milk one tablespoon at a time until you achieve the perfect mash texture.
If desired, you can put the mash in an oven-safe dish and place under the broiler with a little additional cheese and/or butter. Sprinkle with some additional cheese, leaving a small well in the center. Broil until golden, remove from oven and place a pat of butter in the well to melt.
*I always keep this in the refrigerator in a jar. Simply buy canned chipotles in adobo and dump them in the blender, stems and all. I usually puree two cans at once.