This is a much lighter version of mashed potatoes, that combines a potato with the cauliflower for a more nutritious, lower carbohydrate side dish that is heart enough to absorb the juices for the wine braised short ribs.
Chicken (or vegetable) stock is used instead of lobs of cream and butter. The trick here is to not add too much stock as the consistency can get too runny. I do recommend using 1 tablespoon of cream in addition to the stock to add to the consistency and a bit to the flavor. This recipe does work very well without the cream but the little bit of cream adds a nice smooth touch. Chives and garlic are used as flavoring agents to balance out the cauliflower and potato.
Cauliflower Mash with Chives
1 medium russet potato, peeled and cut into small pieces
1 head cauliflower, cut into pieces
3 cloves garlic smashed
½ cup chicken or vegetable stock
10 chive sprigs
1 tablespoon heavy cream – optional
salt and pepper to taste
Add the potato to a pot with 1 quart of water and bring to a boil. Cook 10 minutes, then add the cauliflower and cook for another 5-7 minutes, until both cauliflower and potato are cooked through. Drain the pot of the water and add the potato and cauliflower to a food processor. Add the other ingredients and process until smooth.
Serves 4 as a side dish.