I’d heard so much about using cauliflower to replace the potatoes in mashed potatoes. Low in carbs and high in vitamins, mashed cauliflower is much healthier for you than traditional mashed potatoes which are usually loaded with butter and cream. I decided to give it a try a couple of years ago, but to my utter disappointment, my family was far from impressed. They preferred starchy, fattening potatoes to the healthy, nutritious cauliflower. Ungrateful wretches!
Well I decided to try it again with a few changes to the way I made it last time, and everyone liked it this time around! Amazing what a little tweaking can do. This time I added some reduced-fat cream cheese to make it a little richer and creamier. I also added a minced garlic clove to the cauliflower while it was hot so it would cook a bit in the heat and add some good flavor. It was a success! My daughter, T-Rizzle, didn’t even realize that the mash wasn’t made from potatoes!
CREAMY CAULIFLOWER MASH
- 1 large head cauliflower (or 2 small ones)
- 2 oz. reduced-fat cream cheese
- 3 tbsp. lite margarine
- 1 large clove garlic, finely minced
- 1 tsp. chicken bullion granules
- salt and pepper to taste
- chopped green onions for garnish (optional)
- Cut cauliflower into pieces.
- Boil in a little water until tender.
- Drain very well.
- Place drained cauliflower into a blender or food processor.
- Add cream cheese, margarine, garlic and chicken bullion, and puree until smooth.
I actually put the drained cauliflower back into the pot with the rest of the ingredients and used my immersion blender to puree it. Do whatever is easiest for you.
- Season to taste with salt and pepper and continue to puree for another minute or so.
- Transfer to serving bowl and garnish with chopped green onions, if desired.