Cauliflower Mashed “Potatoes” with Brown Butter

Ingredients

• 1 large cauliflower, core removed, cut into large florets
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons butter
• 4 tablespoons sour cream
• Chopped chives, green onions, and/or parsley for garnish
• Salt and pepper to taste

Directions

1. Pour 1 cup water into a medium saucepan, then stir in 1/2 teaspoon of salt and add the cauliflower florets.
2. Set the pan over high heat and bring the water to a boil. Turn the heat down so it gently simmers, cover the pan, and cook the cauliflower for 10-14 minutes, until it is extremely tender.
3. While the cauliflower cooks, melt the butter in a small saucepan over medium heat. A stainless steel pan makes this easier, since you can actually see the color changing.
4. After the butter has melted, it will foam a little. Once that foam settles down, watch the bottom of the pan for amber-colored specks.
5. As the butter starts browning, use your nose too. It should smell nutty and fragrant.
6. When there are plenty of browned flecks and the butter smells wonderful, take it off the heat and immediately pour it into a glass or metal bowl. Butter can move from brown to burned fast, so stay close once the color begins to change.
7. Once the cauliflower is fully cooked and soft enough to crush with a fork, drain off the cooking liquid, leaving only 1 tablespoon or 2 behind.
8. Mash the cauliflower with a potato masher, then mix in the brown butter and sour cream. Be sure to get every last browned bit from the butter into the mash, because that is the good stuff.
9. For a smoother texture, blend the mash with an immersion blender or transfer it to a standing blender and purée it as much as you like. If you prefer it rustic, just keep working it with the potato masher.
10. Season with salt and pepper to taste. Finish with chopped chives, green onions, or parsley before serving.