In addition to taking longer than I thought to get this Mashed Cauliflower post up, it has also taken me awhile to get around to trying this recipe in the first place…like several years!
So glad I did finally try it, though. It tastes as great as everyone has said. Truly, it tastes like mashed potatoes, its claim to fame.
You can dress it simply, with just a pat of butter and some salt and pepper. Or you can add yummy ingredients such as cream cheese, sour cream, cheddar cheese, assorted herbs and spices… I added a touch of parsley to jazz up the appearance. If I’d had chives, I would have tried that instead.
Upon first bite, I didn’t think it paralleled mashed potatoes. However, after keeping it warm in the oven for about an hour and then tasting it again with the Beef Wellington dinner extravaganza, I forgot that cauliflower served as the star of the dish. And hubby thought it was mashed taters until I told him it was actually cauliflower!
So, if you haven’t tried these yet, please do! If you love smooth and buttery mashed taters, this mashed cauliflower will surprise the heck out of you because it genuinely resembles mashed potatoes, both in appearance and flavor.
- 1 large head of cauliflower
- 3-4 cloves garlic
- 4 ounces sharp Cheddar cheese, grated (probably about 1 cup)
- 2-3 ounces (about 1/4 cup) cream cheese (depends on how much tangy flavor you like)
- 1 tbsp. butter
- 1 tbsp. chopped fresh parsley
- salt and pepper to taste
- Cut cauliflower into florets, rinse under cold water, then steam them, along with garlic cloves, using your favorite steaming method (steam basket in a saucepan over heat, microwave, or steam in about an inch of water or broth). Steam until tender.
- After draining cauliflower and while the florets are still hot, place in the bowl of a food processor along with garlic cloves. Puree until smooth.
- Add Cheddar cheese, cream cheese, butter, and parsley. Puree until all ingredients are blended.
- Season with salt and pepper.
Note: If not serving immediately, you can either store, tightly covered, in the refrigerator for a couple days and heat in the oven when ready to eat. Or, cover with foil and place in the oven at low temperature to keep warm for about an hour.
SOURCE: Maria’s compilation