Cauliflower mashed potatoes are a great substitute for the real thing, whether you're low-carbing or just want a lighter side dish for those hot summer evenings. They're just as quick and easy as potatoes, and every bit as tasty.
Ingredients
1 large head cauliflower (about 2-1/2 pounds), broken into florets
1 cup shredded Parmesan cheese, divided
1/3 cup heavy whipping cream or half-and-half cream
1 tablespoon butter
1/2 teaspoon pepper
Minced fresh parsley, optional
Instructions
1Cook the cauliflower
2Run an inch of water into the bottom of a large saucepan, then add the cauliflower florets. Bring the water to a boil over high heat, then turn it down and simmer the cauliflower for 10 to 12 minutes, or until soft. Drain the cauliflower well. Editor’s Tip: Cooking time will vary, depending on how large you’ve made your florets. Small florets (about 1 inch) will cook more quickly, but large florets (2 inches or more) trap less water and will give your cauliflower mash a better texture.
3Mash and flavor the cauliflower
4Mash the cauliflower until it reaches your desired consistency (some cooks prefer their mashed cauliflower slightly chunky, while others prefer a smooth texture). Stir in 1/2 cup of the Parmesan, plus the cream, butter and pepper. Transfer the cauliflower to a serving bowl, and garnish with the remaining Parmesan and the parsley, if you’re using it.
