When we started to make mashed cauliflower in place of potatoes back around 2002, I didn't know you had to drain it really, really well. My first couple attempts, I 'drained' it just like anything else, and then ended up with really soupy mashed faux potatoes. After a couple tries I finally figured out cauliflower retains so much water I needed to moosh it a little while draining to get more than usual out. After I figured that out, it went much smoother. (Except I have a habit of pouring in too much cream... ha ha... so sometimes I still end up with them a little soupy! In that case, I pop them uncovered into the oven and try to bake some of the moisture out before serving.)
You can have fun with these and add or delete what you want. If you start with the basic recipe idea, you can add things like green onions, minced garlic, bacon bits, cheddar cheese, cream cheese... whatever you wish! These are really delicious with a meal that includes bbq sauce; like bbq pork or bbq chicken!
Mashed Cauliflower
1 head cauliflower
sour cream
light or heavy cream
butter
salt and pepper
optional: other spices you might like in your regular mashed potatoes
Steam or cook the cauliflower until tender. I chop ours in large chunks to make it easier.
Drain. Press out excess water if you can. The dryer the better.
Place in a food processor.
Add a dollop or two of sour cream to your own personal taste.
Add 2+ tablespoons butter to your own personal taste.
Mash a little bit to see how much cream you want to add; go slow and start with about 3-4 Tablespoons and add more to get the right thick 'mashed potato' consistency. Don't add too much.
Season with salt and pepper. I like to add a dash of one of our 'chicken' seasoning mixes that has bits of garlic, onion, Lawry's salt and paprika in it. Serve like mashed potatoes.
Boil or steam until tender
I like to press on the drained cauliflower to get excess moisture out
Add sour cream, butter and seasonings if you wish
Serve like mashed potatoes
