It has been a very, very long time since I last made mashed cauliflower. Back in 2003 and 2004, I was a huge fan of the Atkins diet and recall making mashed cauliflower a few times. Don’t ask me why, but I haven’t even thought about making it in over a decade. And then I recently was daydreaming about my mom’s amazing meatloaf, and the beautiful haricots verts I bought at Trader Joe’s, and I thought – mashed potatoes would be the perfect way to complete this classic home-cooked meal. But then I was wandering the grocery store and saw the most gorgeous heads of cauliflower and knew I had to give it another shot. I had really forgotten how amazingly delicious the taste and texture of mashed cauliflower is, and I am kicking myself for not making it again until now. It was so simple, too, with the help of my trusty food processor (I own this one). As I was eating it, I kept thinking to myself – what a guilty pleasure it is to be eating this rich, creamy dish – and then I would remember that it was a vegetable! I will definitely be making mashed cauliflower again in the near future. My friend Janie asked if I’d ever added pesto to mashed cauliflower and I said, no, but I will be trying it out next time with a cube of my frozen pesto!
- 1 head organic cauliflower
- 1 T good quality extra virgin olive oil
- 1 clove garlic, minced
- 1 T full-fat cream cheese
- 1/4 cup grated parmesan cheese
- 1/4 t. salt
- 1/2 t. black pepper
- handful of fresh flat-leaf parsley, chopped
Wash the cauliflower and cut into small florets. Place the florets in a steamer basket set over a pot with a couple inches of water, making sure the water doesn’t touch the basket.
Bring the water to a boil and steam the cauliflower florets until fork tender, about 10 minutes.
Meanwhile, heat the olive oil over medium heat in a small pan. Sauté the garlic, stirring constantly, until fragrant and soft, about a minute.
Pour the sautéed garlic & olive oil to the bowl of a food processor and add the cream cheese, parmesan, salt and pepper, and parsley. I happened to have some extra Romano cheese, so I used that instead. Add half of the steamed cauliflower and process until almost smooth.
Add the rest of the cauliflower and process until smooth.
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