Cauliflower Mashed Potatoes
Made with cauliflower, cauliflower mashed potatoes have the flavor and appearance of mashed potatoes but are creamy and garlicky. If you would rather use real potatoes, check out my Skins On Mashed Potatoes and Country Mashed Potatoes.
Cauliflower Mashed Potatoes
Ingredients
- 1 Head cauliflower, cut into florets (approximately 4 cups)
- ½ Cup Parmesan cheese, grated
- 2 Tbsp Cream cheese, room temperature
- 1 Tsp Garlic powder
- ½ Tsp Kosher salt
- ⅛ Tsp Freshly ground black pepper
- 2 Unsalted butter
- Chives, chopped for garnish
Instructions
- Cauliflower should be boiled in water for ten to fifteen minutes to make it soft. (You may also use a microwave or a steamer basket to steam cauliflower.)
- Drain the water completely to prevent a mushy mash. To remove extra water, pat the cauliflower with paper towels.
- In the food processor, add the cauliflower. Process till it's smooth.
- Add the cream cheese, garlic powder, salt, pepper, and parmesan to the blender. Repeat processing until thoroughly combined.
- Move to a platter and drizzle with butter.
- To taste, add salt and pepper.
- Add chopped chives as a garnish.
Mashed Potatoes with Cauliflower
I have some recipes for mashed potatoes because I adore them. This recipe, however, is a fantastic substitute for creating mashed potatoes without potatoes. This low-carb version of cauliflower mashed potatoes has the same tender feel.
I have tried store-bought mashed cauliflower, which tastes much less flavorful than this dish. Instead of using regular potatoes for Thanksgiving, try this dish.
Ingredients
Cauliflower: Cut the head into florets to begin. Cauliflower is rich in vitamins, minerals, fiber, and antioxidants.
Cheese: To enhance the recipe’s flavor, I used both cream cheese and parmesan cheese.
Garlic: To taste garlic, you only need a teaspoon of garlic powder.
Toppings: My dish tasted great, with only a little butter, salt, pepper, and chives added.
Getting the cauliflower ready
For the simplest method of beginning this meal, look for cauliflower that has already been sliced into florets. You can also chop one cauliflower head into florets. Before boiling them, I had roughly 4 cups of florets.
After 10 to 15 minutes of boiling in water, the florets should be tender. After draining the cauliflower, use a paper towel to remove any remaining extra water. If it is not well drained, the cauliflower will be soggy. Put the cooked cauliflower in a blender or food processor. (You may also use a microwave or a steamer basket to steam the cauliflower.)
How to Prepare Mashed Potatoes with Cauliflower
After cooking, place the cauliflower in a food processor and pulse until smooth. Then, it’s time to add and combine the other components. Add the cream cheese, parmesan cheese, garlic powder, salt, and pepper to the food processor along with the cauliflower. Continue processing until all of the ingredients have been combined.
Add salt, pepper, and butter to the mashed cauliflower before serving. Add chopped chives as a garnish. The remaining mashed cauliflower can be kept in the fridge for up to four days in an airtight container.
Can I Put Mashed Cauliflower in the Freezer?
Indeed! This dish freezes perfectly because it calls for cream cheese. After they are cooked and cooled, the cauliflower mashed potatoes can be kept for up to three months in a freezer-safe container. Make sure the container is dated and labeled.