There are so many classic Thanksgiving dishes that are starchy and carby and overload you before the real reward of Thanksgiving: the pie! To help you save a little more room for dessert, make this elegant, easy, and healthier whipped alternative to mashed potatoes.
Cauliflower already tastes great with just butter and cream and salt, but the truffle oil brings out the nuttiness of the vegetable in a truly special way. To amp up your presentation, serve this puree inside a whole roasted pumpkin. (I’ll be stuffing a whole roasted pumpkin with yams and other orange foods this Thanksgiving for my potluck dish. Look out for photos after!) Please also feel free to add roasted garlic or parmesan to make the puree taste even richer.
This dish can be made a couple of hours ahead and reheated before serving.
Truffled Whipped Cauliflower
- 1 cauliflower, washed and cut into florets
- 1 1/2 tsp. truffle oil
- 2 tablespoons butter
- 4 tbsp. heavy cream
Bring a large pot of water to boil. When water reaches a rolling boil, add salt. Cook the cauliflower in boiling water until soft, then drain cauliflower and transfer to a blender or food processor. Add butter, truffle oil, cream, and blend until very smooth. Add salt and pepper to taste. Return to a dry saucepan, and simmer for a few minutes until slightly thickened. Serve hot.