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| Mashed cauliflower |
This is a recipe I originally posted back in... 2008. Wow! Has it been that long!? I have been making cauliflower this way since 2002. It's a nice alternative to starchy potatoes and if you are low carbing, this is a great mashed potato imitation. I tend to make this when we have a bbq pork loin as I think the bbq sauce and the mashed cauliflower pair well together.
Creamy Mashed Cauliflower
1 head cauliflower, cut into florets
1 cup heavy cream
1 teaspoon granulated sugar or substitute (option)
salt and pepper to taste
1 head cauliflower, cut into florets
1 cup heavy cream
1 teaspoon granulated sugar or substitute (option)
salt and pepper to taste
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 purees 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, pepper, garlic powder and onion powder and stir. Cook over medium-low, stirring often, for 5 to 10 minutes, or until thick.
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 purees 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, pepper, garlic powder and onion powder and stir. Cook over medium-low, stirring often, for 5 to 10 minutes, or until thick.
