February 01, 2008

Mashed Cauliflower (Faux Mashed Potatoes)

Although we aren't currently following any low-carb way of eating, the habits we formed a few years ago when we did Atkins (for health reasons, not for weight loss - which I can vouch that this WOE makes you feel amazing and energized when you follow it....) stuck with us. Our love of Mashed Cauliflower is one of those habits/loves that although we ate it at the time as a substitute for potatoes, we eat it now just because it's so good.

I have many, many recipes for this and I use whichever one I grab at the time, or sometimes no recipe at all and just make it as I would mashed potatoes with some cream, butter, salt and pepper without measuring. This is one of the many versions I have in my collection.

Creamy Mashed Cauliflower

1 head cauliflower, cut into florets
1 cup heavy cream
1 teaspoon granulated sugar
salt and white pepper (you can use black but it will show)
1/8 t garlic powder
1/8 t onion powder

Divide a head of cauliflower into florets and steam or boil until tender - about 25 minutes. Drain the cauliflower. Put the cauliflower in a food processor along with about 1/2 cup of cream so it puree's smoothly, add a bit more if you need to. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

Pour all of the pureed cauliflower into a medium sauce pan. Add the rest of the cream (as needed to get the consistency of mashed potatoes - don't use all of it if you don't need to), salt, white pepper, garlic powder and onion powder and stir. Cook over medium-low, stirring often, for 5 to 10 minutes, or until thick.

Makes three 3/4-cup servingsPrint Friendly and PDF