This fall, enjoy the “richest possible version” of this beloved dish.

In recent years, you’ve probably noticed cauliflower sneaking onto menus and dinner tables as a crafty substitute for all things starchy — or as a star in its own right. But if you haven’t jumped onto the cruciferous bandwagon just yet, we’ve got the perfect gateway recipe: A luscious, rich cauli smashed to such perfection that you’ll momentarily forget about that latent mashed potato craving.

Chef Jeremy Salamon is the owner of the beloved restaurant Agi’s Counter, but he’s also recently authored a cookbook, Second Generation, which celebrates his Hungarian, Eastern European-Jewish heritage. His recipe for cauliflower mush comes from a tried-and-true source: his grandmother, Agi, who would regularly whip up this simple yet wildly memorable veggie delight. “This is Grandma Agi’s idea of a vegetable side,” he writes. “Despite its plain name, it’s actually the richest possible version of cauliflower, loaded with butter, sour cream, and cheese.” Hey, who said vegetables had to be bland, anyway?

“Because of everything going on here,” Salamon continues, “I grew up loving cauliflower way before it was cool to love cauliflower. (Because of everything going on here, it’s debatable if I even understood what cauliflower tasted like.)”

That said, Salamon puts a modern twist on this hearty fare by lightening it up a touch. (Don’t worry, it’s still plenty decadent). However, the end result “stays true to the deep comfort of her signature side dish.”

Jeremy Salamon’s Cauliflower Mash Recipe

Serves 4

Ingredients

1 medium head of cauliflower, cut into florets
3 tablespoons unsalted butter
3 garlic cloves, minced
1/4 cup Grana Padano cheese
1/4 cup sour cream
1/2 tablespoon kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more
Extra-virgin olive oil

Instructions

Fill a large pot with 4 cups water and bring to a simmer over medium-high heat. Set a colander or mesh strainer over the pot. Place the cauliflower in the colander and cover the pot with a lid. If it won’t close all the way, lay a piece of aluminum foil between the colander and the lid to create a tight seal. Steam the cauliflower until fork-tender, about 15 minutes. Transfer the steamed cauliflower to a food processor.
Meanwhile, melt the butter in a small sauté pan over medium heat. Add the garlic and stir frequently until fragrant and starting to toast, about 2 minutes. Transfer the garlic and butter to the food processor. Blend until the cauliflower is mostly smooth with a few chunks. Transfer the cauliflower mush to a medium bowl. Use a rubber spatula to fold in the Grana Padano, sour cream, salt, and 1 teaspoon pepper. Taste for seasoning and adjust if needed.
Mound the mush on a serving platter and create dramatic swirls using the back of a spoon. Drizzle with olive oil, letting it pool in places, and finish with an extra sprinkle of pepper.