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If you haven’t tried Cauliflower Mashed Potatoes, then PLEASE PLEASE PLEASE read this article!!  You have been missing out!  While indulging yourself in creamy goodness, you are also getting a full serving of vegetables!  (or two or three, depending on when you decide to stop!) Cauliflower is in season right now, so whether at your local grocer or farmers market, grab a head and get cooking!  I promise you won’t regret it!!!

Cauliflower Mashed “Potatoes”

-1 large head of cauliflower trimmed to florets

-3 cloves of garlic, smashed but not chopped

-1 tablespoon of heavy cream (optional)

-1 tablespoon of chicken stock (optional)

-2 tablespoons of unsalted butter

-1 tablespoon of grated parmesan

-Salt & Pepper to taste


Bring a large pot of salted water to a boil, add cauliflower florets.  Cook until fork tender.  Drain well.

While cauliflower is draining (there is a lot of water, so allow at least 5 minutes for draining or your mashed cauliflower will be too wet), melt butter in the pan you used to cook the cauliflower. If you are choosing to use heavy cream and chicken stock for extra flavor, add it now as well.

Add drained cauliflower to butter mixture and then mash with potato masher.  If you like a very smooth texture you can use a food processor, hand blender, or blender to mix all of these ingredients.

Add parmesan, mix well. Then add salt & pepper to taste.


photo-15  Baked Chicken with sauteed rainbow chard & cauliflower mashed “potatoes”