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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
59 lines
2.3 KiB
Markdown
59 lines
2.3 KiB
Markdown
---
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title: "Cauliflower Mash"
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slug: "cauliflower-mash"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "sides"
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tags: ["sides", "thanksgiving"]
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cookTime: 30
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prepTime: 10
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servings: 6
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author: "jake"
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description: "Silky mashed cauliflower that eats like mashed potatoes but healthier (?)."
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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- 1 large head cauliflower, cut into florets (about 2 to 2.5 lb)
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- 2 tablespoons unsalted butter (or olive oil)
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- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
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- 2 ounces cream cheese (about 1/4 cup) or 1/4 cup sour cream/Greek yogurt
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- 1/4 to 1/2 cup milk or heavy cream, warmed
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- 1/4 cup finely grated Parmesan (optional)
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- Kosher salt and freshly ground black pepper, to taste
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- Chives or parsley, finely chopped (optional, for garnish)
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:::
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:::instructions
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1. Trim and cut the **cauliflower** into medium florets.
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2. Cook until very tender: steam 10–12 minutes (preferred) or boil 8–10 minutes. The florets should crush easily with tongs.
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3. Drain thoroughly in a colander and let steam‑dry 3–5 minutes. For extra dryness, return to the empty pot over low heat for 1–2 minutes, stirring.
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4. In a small pan, melt **butter** and gently cook the **garlic** 1–2 minutes until fragrant (do not brown). Skip if using garlic powder.
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5. In a food processor or with an immersion blender, combine the hot **cauliflower**, melted **butter/garlic**, **cream cheese** (or sour cream/yogurt), and half of the **milk/cream**. Blend until smooth and silky, scraping as needed.
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6. Add **Parmesan** (if using), **salt**, and **pepper**. Pulse to combine. Adjust thickness with more warm **milk/cream**. Taste and season.
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7. Transfer to a bowl, garnish with **chives/parsley**, and serve hot.
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:::
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:::notes
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### Drain Well
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- Waterlogged cauliflower makes a loose mash. After cooking, let the florets steam‑dry and drive off moisture for a fluffier, creamier texture.
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### Make It Yours
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- For ultra‑smooth mash, strain through a fine sieve. For dairy‑free, use olive oil and unsweetened almond milk. Add‑ins: roasted garlic, horseradish, or a spoon of sour cream for tang.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.seriouseats.com/cauliflower-puree-recipe)**
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:::
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