The Health of Experience Recipe: Creamy Mashed Cauliflower with Garlic
For many, a feast isn’t complete without a side of mashed potatoes. But if you are watching your carbs, cauliflower can make a great satisfying stand-in. You may never crave mashed potatoes again.
Serves 4. -- Susan Puckett
Ingredients
1 head cauliflower, cut into florets (cut stem into bite-size pieces)
1 tablespoon olive oil
1 or 2 cloves garlic, peeled and smashed
¼ cup grated Parmesan cheese
2 tablespoons goat cheese or cream cheese
½ teaspoon salt
A few grindings of black pepper (plus more, to taste)
Chopped parsley or chives for garnish (optional)
Instructions
Place a steamer basket insert into a large saucepan; fill the pan with water to just below the bottom of the steamer. Bring to a boil over high heat.
Add the cauliflower, cover the pot, and steam for 10 to 15 minutes, or until very tender.
Meanwhile, in a small skillet heat the olive oil over medium heat. Add the garlic; cook and stir until softened, taking care not to burn, about 2 minutes. Remove from the heat.
Transfer half the cauliflower to a food processor; cover and process on high until finely chopped. Add the rest of the florets, one at a time, and process until creamy. Blend in the cooked garlic with the oil, the cheeses, salt, and pepper.
Remove to a bowl and taste for seasoning. Sprinkle with parsley or chives and serve hot.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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