|There's a pot roast hiding under there...this is right before putting the lid on to cook all day!|
Rich and Thick Parmesan Cauliflower Mash
1 medium head of fresh cauliflower, broken into 1-inch florets
1 cup (8 oz) of chicken broth or stock
2 ounces brick style cream cheese (1/4 of an 8-oz brick)
3 to 4 tablespoons heavy cream
3 to 4 tablespoons grated Parmesan cheese
Sea salt, to taste
Freshly ground black pepper, to taste
In a medium saucepan, place cauliflower and chicken broth; bring to a boil and then cover pan; turn heat down to low and simmer until cauliflower is very soft and tender and chicken broth has completely cooked into the cauliflower (about 20 to 30 minutes). Make sure there is no liquid left at all in the bottom of the pan (remove the cover if necessary and cook until any remaining liquid is gone and the cauliflower is no longer wet looking). Remove pan from heat and add cream cheese and heavy cream. Using an immersion blender stick, blend or puree the cauliflower until the cheese and cream are fully incorporated and the mixture is smooth. Add grated Parmesan cheese and salt and pepper, to taste. Blend another minute. Adjust seasoning and add additional cream, if necessary, to thin out a little bit. The cauliflower mash should be thick and not runny at all.
*Note: To reduce the cooking time for the cauliflower, just cut it up into smaller pieces. If you don't have an immersion blender, you can use a handheld potato masher, it just won't be quite as smooth.
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