This recipe is so much easier than making regular mashed potatoes. Enjoy this creamy, buttery cauliflower mash without peeling potatoes. A great side dish for any meal.
Ingredients
- 1 head cauliflower (6 cups florets with stems removed)
- 2 TBSP unsalted butter
- 2 cloves garlic, minced
- 2 ounces cream cheese softened
- 1 tsp olive
- ¼ cup finely grated Parmesan cheese
- ¾ teaspoon salt
Instructions
:
- Fill a large sauce pan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
- Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
- Reduce water to a simmer and cook, covered for 10 to 15 minutes until cauliflower is very soft and mushy.
- Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute.
- Place the cooked cauliflower, sauteed garlic, butter, cream cheese, parmesan cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
- Serve immediately garnished as desired with butter, chopped chives or parsley.