What is better during the holidays than a big bowl of mashed potatoes? The creamy, buttery potatoes are a staple on many dinner tables, but for a growing number of people the starchy vegetable is on the “no” list when it comes to diet. Luckily there is an option: “mock” mashed potatoes made with cauliflower. It has a texture very similar to the traditional dish, and when prepared correctly there is little difference between mock mashed potatoes and the real thing. Mashed cauliflower has become increasingly popular as food plans like the South Beach Diet have continued to grow in the United States, and will likely continue to show up on dinner tables during the holidays and beyond. Cauliflower is very similar to a potato since it tends to take on the taste of whatever is added to it. Therefore, just like with traditional mashed potatoes there are countless variations on mashed cauliflower including plain, Dijon mustard, horseradish and more. This recipe is limited only by the cook’s imagination.
- 1 medium head of cauliflower
- 1 tablespoon of fat free cream cheese, softened to room temperature
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced (or ½ teaspoon pre-minced garlic)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Take the cauliflower apart by carefully cutting away the large stem and leaves. Separate the vegetable into small heads, place in a colander and rinse under cold water. Place in large pot of water over high heat. Bring to boil and allow to cook until the cauliflower can be pierced easily with a fork. Drain the cauliflower well and dry between towels or paper towels while still warm.
- Add the warm cauliflower, cream cheese, Parmesan cheese, garlic, salt and pepper to a food processor and blend together until the mixture is nearly smooth.
- Serve hot with butter.
