Immersion Blender or \u201cStick Blender\u201d<\/a> you need one. It\u2019s a tool that gets a lot of use in my kitchen. Plus it\u2019s the perfect time of year to put one on your amazon wishlist. <\/p>\n\n\n\nYou can make all sorts of soups and sauces. Sauces like hollandaise or homemade salad dressing are a breeze. <\/p>\n\n\n\n
The whisk attachment allows you to make perfect whipped cream in no time without cramping wrists from vigorous hand mixing.\u00a0
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Now that I\u2019ve given you my case for owning an Immersion blender let\u2019s talk about what it does for this recipe. <\/p>\n\n\n\n
Once you have cooked your cauliflower and it\u2019s drained and dry I place the cauliflower back in the pot I cooked it in. The pan will have a bit of residual heat and will help melt the butter. <\/p>\n\n\n\n
I take my stick blender and begin pulsing it\u00a0 into the large pieces of cauliflower mashing them down until they begin to for a mash.<\/p>\n\n\n\n
At this point I add the ricotta and seasoning the mash before continuing to blend but now stirring in a circular motion until the chunky mash has become a smooth pur\u00e9e. <\/p>\n\n\n\n
You can decide how chunky to leave your cauliflower mash. Some people like it smooth like baby food while others prefer a chunkier home style version.
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