Give potatoes the night off and get the same creamy taste without all the carbs.
|Temperature:||High heat, Low heat|
|Serving size:||3/4 cup|
|Prep time:||10 minutes|
|Cook time:||20 minutes if boiling the cauliflower, 40 minutes if steaming|
|Total time:||30 minutes if boiling cauliflower; 50 minutes if steaming cauliflower|
Small frying pan
Measuring cups and spoons
Potato masher or fork
1 head cauliflower, cut into bite-size pieces OR 2 12 ounce bags frozen cauliflower
1 tablespoon olive oil OR vegetable oil
3 cloves garlic, minced OR 1 tablespoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons reduced fat cream cheese
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
Optional Toppings: chopped parsley or fresh herbs or sprinkle of paprika
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Fill a large pot half full with water and bring to a boil. Boil or steam cauliflower until fork tender. If boiling: add fresh or frozen cauliflower directly to boiling water. Boiling fresh cauliflower will take about 13 minutes to become tender when easily pierced with a fork. Follow directions on package if using frozen cauliflower. If steaming: Insert steamer tray into pot above the water line and add fresh or frozen cauliflower to the steamer tray. Steaming fresh cauliflower will take about 30 minutes to become tender and easily pierced with a fork. Follow directions on package if using frozen cauliflower.
- While cauliflower is cooking, heat oil in a small frying pan over low heat. Add garlic and stir until softened, around 2 minutes. Remove pan from heat.
- Drain cauliflower using a colander and let rest for several minutes, gently shaking off as much water as possible.
- In a large bowl, add cauliflower, garlic, Parmesan cheese, cream cheese, salt, and black pepper. Mash with a potato masher or fork until you reach the desired consistency. Sprinkle with optional toppings.
- Steaming fresh cauliflower will take longer but it prevents the cauliflower from absorbing too much liquid, which prevents the mashed cauliflower from becoming runny.
- Instead of mashing, you can combine cooked cauliflower, cooked garlic, and the remaining ingredients in a blender and blend until the desired consistency is reached.