I have wanted to make this since I heard about “mock” mashed potatatoes. I was inspired by other recipes to come up with this variation. My friend Karyn adds egg whites and I may try that next time. I did one version with chopped garlic and one without and preferred it without. Be very careful with the garlic, somehow it added too much flavor and I only used 1/2 tsp. of chopped garlic, I would omit it the next time completely. I couldn’t stop eating it and I think I ate almost the whole cauliflower by myself, I got Joel to taste it but he couldn’t get past the fact that it was cauliflower. I highly recommend this as a side dish without all the carbs that are in mashed potatoes. Nothing beats a good mashed potato but sometimes you just don’t want all the starch. The calories here are pretty low even with the little cream cheese and parmesan, I only added 1 tablespoon of butter. App. 149 calories per serving and there are 4 servings as is. (even though I personally ate 3 servings) easy to do . I really enjoyed this variation, so give it a try. Please let me know your versions of “make believe” mashed potatoes.
*calories were for recipe as is from The Food Network
Ingredients:
1 medium head cauliflower ( just a normal head of cauliflower) clean and cut into small pieces
1 softened tablespoon cream cheese, softened. I used “light”
1/4 cup grated Parmesan
1/2 teaspoon kosher salt
1/8 – 1/4 teaspoon freshly ground black pepper
* 1- 3 tablespoons unsalted butter, I used about a tablespoon. Completely up to you.
1/4 – 1/2 teaspoon minced garlic* totally optional , see note at bottom
*you’ll need an immersion blender or food processor
Shopping List:
1 head cauliflower, cream cheese, and grated parmesan cheese. ( or grate it yourself)
Staples should include unsalted butter , kosher salt, and freshly ground black pepper.
Directions:
Set a stockpot of boiling salted water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for between 6 and 10 minutes till cauliflower is cooked thoroughly, you’ll want it tender . Drain well, do not let cool down too much. I patted cauliflower dry with some kitchen towels, or dry between several layers of paper towels. However you prefer, just get excess water out and don’t let cauliflower cool down too much.
In a bowl with an immersion blender stick or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, salt and pepper until almost smooth. I added 1 tablespoon of unsalted butter while it was being pureed.
I would go very easy with the garlic or omit all together, as I have already said I liked it better with no garlic. Just giving you the option. If you love garlic add in 1/4 teaspoon minced garlic and taste before adding more. While you’re pureeing it you can taste it before you add more salt or garlic. You can try roasting garlic which might be a nice addition.
You can garnish with some cut up fresh chives if you’d like .
Super Easy!
Beautiful, hearty, soup–rustic in flavor and perfect to take the chill out of a winter day or night. I love soup as a meal. Just mix with salad and crusty bread and you’re good to go; it’s so satisfying. If you’re looking for a vegetarian meal, take out pancetta. If you don’t care, leave it in because it adds a real bite to the soup. Of course, by now you have an immersion blender but if you still haven’t gotten one, you’ll use the blender.
Cooking with Candi 