- Salt to taste
- 1 head cauliflower, chopped (about 5 cups)
- 2 tablespoons salted butter
- ¼ cup crème fraiche (see Note)
- 5 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 3 garlic cloves, sliced thin
- 1 tablespoon chopped fresh rosemary
- Preheat the oven to 450°F.
- Bring a large pot of salted water to a boil, add the cauliflower, and boil until it is just soft, 5 to 8 minutes. Not super soft, not falling-apart mushy, just soft. Drain it well and add it to a food processor, along with the butter, crème fraîche, and 2 tablespoons of the Parmesan cheese. Process until smooth. Season with 2 teaspoons salt or to taste.
- Warm the oil in a small skillet over medium heat, add the garlic, and sauté until it is just browned, about 2 minutes. Be careful not to burn it. Stir the garlic and the oil into the cauliflower mash. Transfer the mash to an ovenproof serving dish and sprinkle the remaining 3 tablespoons Parmesan cheese on top, along with the rosemary. The mash can be made to this point 1 day in advance and kept in the fridge.
- Bake the mash in the oven until it is warm throughout and brown and crispy on top, yum yum. How long will this take? If you are making it fresh and the mash is still warm, it will take only 5 to 8 minutes to brown the top. But if the mash has been chilled overnight, it will take 12 to 15 minutes. It is done when it is warm and brown and crispy!
NOTE: What is the difference between crème fraîche and sour cream? Crème fraîche has a higher fat content. Relax, that’s a good thing: its fat content makes crème fraîche more suitable for heating, as it is less likely to separate. So use crème fraîche for hot or cold applications and sour cream for cold.