So many have asked for the mashed cauliflower recipe I use that I'm posting it here for you to try.
This is something I’ve recently discovered that I really REALLY like….and it gives me that yummy mashed potato feeling without the starchy guilt!
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons butter (adjust as needed)
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
((If you skip the drying part, the cauliflower will become watery! Ask me how I know!))
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, bacon crumbles, shredded cheese or simply pats of butter.
Today I didn’t have cream cheese in the fridge, so I substituted sour cream, and it was equally good.