Submitted by: Helen Bagge
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Tastes like garlic mashed potatoes, but it's cauliflower. This is my favorite rendition so far.
Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well. In a bowl with an immersion blender, or in a food processor or blender, puree the hot cauliflower with the butter, Parmesan cheese, minced garlic, salt, and pepper until almost smooth. Garnish with chives. (Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.)
*The thing about this dish is the texture: If you want these to be super thick, you will not want to add extra liquid. If you don't add extra liquid, you are going to need something like a very high powered blender. I did this in my Waring blender, and still had to add enough water to get it to blend. For me, it's fine because I don't mind the texture being like a thick creamy soup. I could have tried using my food processor, but I thought it would leave chunks of the cauliflower which I didn't want. Also, my food processor has a plastic container, and the cauliflower generally goes in hot. I didn't want to risk it with the plastic container and the heat from the cauliflower. If you were to wait until the cauliflower cooled, you could put it in any type up blender you like, but you'll have to re-heat the "mock mashed potatoes," in a pot obviously. Some of you out there might add organic milk or raw milk. I have a slight milk allergy, but would try raw milk if I could get my hands on some. I have added unsweetened plain almond milk to this before. It's not bad. I have also added chicken broth. I think it tastes just fine as it is even with just a little water added to get it to blend. The Parmesan, garlic, salt, and butter add some richness. Anyway, I hope you like it if you try it. Cruciferous veggies are supposed to be good for weight loss, and cauliflower is one of them.