This twist on your traditional Thanksgiving potatoes will knock your socks off and probably even fool those who mistake it for mashed potatoes. Mashed cauliflower has all the creamy texture of mashed potatoes, all the robust flavor of mashed potatoes, and almost none of the carbs. Give them a try and see for yourself. They are an amazing vegetable side dish for your Thanksgiving table or your weeknight table too!
1 medium head of cauliflower 1/3 cup cream cheese 1/4 cup grated parmesan cheese 1/2 teaspoon chicken bullion 1/4 cup half and half salt and pepper to taste 3 tablespoons butter
Directions Start a stockpot of water on high and heat until boiling. Clean and cut cauliflower into small pieces. Add cauliflower to boiling water and cook for 6-8 minutes, or until pieces are soft. Drain cauliflower and then pat excess moisture off with paper towels. Place cauliflower in a food processor (or a mixing bowl if using an emulsion blender) and add the remaining ingredients, except for butter. Pulse until ingredients are incorporated and texture is creamy. Salt and pepper to taste. Add three pats of butter to the top before serving.
HINT: One of my favorite ways to serve mashed cauliflower is with a generous topping of cheddar cheese melted on top. Delicious!
HINT: Add roasted garlic for your favorite garlic mashed potato flavor!