I add cream cheese, cream, Parmesan salt and pepper and whiz it all together with my immersion blender while it's still in the pot...and "Voila"...rich, thick mashed potato-like cauliflower mash. Not only does it taste good, but it is almost impossible to tell them from the "real McCoy"!! While many of you that have followed me for a while have probably already tried these or made your own version of cauliflower mash (there are many variations), I wanted to make a special post for any newcomers, too. This recipe makes a GREAT low carb substitution for the traditional mashed potatoes frequently enjoyed on Thanksgiving. It is quick, simple and uses very few ingredients that are easy to find anywhere...but more importantly, it tastes really good. If you like garlic mashed potatoes simply coarsely chop a clove or two of garlic and toss it into the pan along with your cauliflower while it cooks so it gets tender. It will get pureed right along with the cauliflower, too. If you prefer your mash super thick and rich, simply add a bit more cream cheese or Parmesan. If you prefer them a bit thinner, add a touch more cream -- of course, butter is always welcome, too! ;-) Below is the recipe for my Rich & Thick Parmesan Cauliflower Mash along with a photo -- check out those "faux-tatoes". Enjoy!
|All the chicken broth has been cooked off the cauliflower|
|Freshly pureed using my immersion blender |
1 medium head of fresh cauliflower, broken into 1-inch florets (about 2 pounds)
1 cup chicken broth or stock
2 ounces brick style cream cheese (1/4 of an 8-oz brick)
3 to 4 tablespoons cream
3 to 4 tablespoons grated Parmesan cheese
Sea salt, to taste
Freshly ground black pepper, to taste
Butter, to taste
In a medium saucepan, place cauliflower and chicken broth; bring to a boil and cover. Reduce heat to low-medium 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; 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; add optional butter, if desired. Adjust seasoning. Add additional cream to thin or additional cream cheese and/or Parmesan to thicken as necessary. The cauliflower mash should be thick and not runny.
*Note - If you don't have an immersion blender stick, this can be mashed and blended by hand with a potato masher or hand mixer (it just won't be quite as smooth).