Cauliflower Mashed Potatoes
Creamy, savory and comforting with a rich cheesy flavor, these cauliflower mashed potatoes will have your taste buds double-checking that there are not any real potatoes hiding inside.
Makes
Serving size
Ingredients
1 medium head (586 grams) cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, minced
¼ cup grated parmesan cheese
1 tablespoon whipped full-fat cream cheese
⅛ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
¼ cup chopped parsley
Special Equipment:
Food Processor
Instructions
- Add ½ cup of water to a medium-sized pot and bring to a boil over high heat.
- Add cauliflower and reduce heat to medium.
- Steam the cauliflower for 10 minutes until florets are softened. Drain any excess water and transfer to a medium-sized bowl.
- Heat olive oil in a small saucepan over medium heat.
- Add the garlic clove and cook until it is softened, for 2 to 3 minutes. Remove from heat.
- Place half of the cauliflower in a food processor. Blend on high.
- Slowly add the remaining cauliflower florets into the food processor and continue to blend on high until mixture has a smooth, creamy consistency.
- Add the garlic, parmesan cheese, cream cheese, salt and black pepper to the cauliflower mixture and blend until all ingredients are combined.
- Transfer the mashed cauliflower to serving bowls and garnish with parsley.
Cooking Tip
If you like a chunkier version of mashed potatoes, pulse the cauliflower at a slower speed and watch carefully until desired consistency is reached. You can also save some small whole cauliflower florets to garnish the dish at the end.
Recipe Contributed by FamilyCook Productions
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