Mashed Cauliflower

I like to make mashed cauliflower pretty frequently, and I’m actually surprised I haven’t posted the recipe sooner. I was even called a “delicious recipe hoarder” recently for withholding it for too long. My apologies. 
Mashed cauliflower is easy to make and wicked tasty. I am always on the lookout for ways to cut starches and rework old favorites. I’ve been making this for a while as a great substitution for mashed potatoes, and they’ve been a huge hit! Whether you are trying to cut carbs and avoid starch, or just add some extra veggies they’re a big win. The flavor is awesome, and the texture is pretty similar to mashed potatoes, and you really won’t feel like you are missing out. 
1 Head Cauliflower – cut into florets
1/2 Cup Freshly Grated Parmesan or Romano (or a blend) 
1/4 Cup Greek Yogurt 
1/4 Cup Whipped Cream Cheese
Pasture Butter
Truffle Salt 
Shredded Cheddar
You will need an immersion blender or a hand held masher. I use my immersion blender for so many things, it is so worth investing in one if you don’t already have one. You can find really reasonable options. 
Steam or boil the cauliflower until fork tender. You don’t want it to be firm since you’ll need to puree it. 
Drain the water and move to a large bowl. Add the cheese, yogurt and cream cheese. Sprinkle salt and pepper to taste. You may need to increase the amounts of cream cheese and yogurt, depending on how creamy you like it. I like to add a bit of sharp shredded cheddar and a pinch of black truffle salt. 
Once all ingredients are combined, use your masher or immersion blender and, whip it good! Once you’ve reached the desired consistency, taste and season accordingly.


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