Tuesday, February 14, 2012

Mashed Cauliflower

If you haven’t tried this, I think you’ll really like it, and to be honest, my family can’t even tell the difference between this and mashed potatoes.  If you’re used to making mashed potatoes, this recipe is basically the same thing – if you’d rather use milk/butter or sour cream or mashed garlic whatever you prefer to make these – then just add what you’d like until you get the texture and flavor you want. 

Makes about 4 servings.

Mashed Cauliflower

One head cauliflower, chopped
1/2 cup grated parmesan cheese
1/4 cup butter
2-4 oz cream cheese
Salt and pepper to taste

In large saucepan, add cauliflower and just cover with water, boil covered, about 10-15 minutes, until tender.  Drain thoroughly.  Mash cauliflower with hand masher.

Add the cheese and butter and mix until well combined.

If you prefer them nice and smooth, mix with a food processor or an immersion blender.

PS: on P10, we are supposed to stay away from vinegar – but this is a great accompaniment for others at the table who might enjoy it.

Balsamic Reduction:
Place 1/2 cup balsamic vinegar in saucepan, turn on medium heat. Reduce until slightly thick.  Drizzle 1-2 teaspoons over each serving of cauliflower.

1/2 cup serving = 1 veggie and maybe about 1/2 a dairy serving

1 comment:

  1. I didn't quite fool the family with this one, but my mashed potatoes-addicted husband loved it and said it was a perfect substitution that I was free to make anytime I want! The teenage son doesn't like veggies at all, but he did eat them. (I didn't put in parmesan cheese because I'd used all I had in the parm chicken! Still good with just butter and cream cheese.)