2 pounds cauliflower, trimmed sea salt 1/4 cup whipping cream 4 tablespoons unsalted butter 1/4 cup freshly grated Parmesan cheese 1/4 cup cream cheese
Cut the cauliflower, including the core, into 1-inch pieces. Bring a large pot of water to a boil and salt lightly. Add the cauliflower and cook over medium heat until completely tender, 20 minutes to 30 minutes. Drain cauliflower in a colander.
With a bowl or small plate, press on the cauliflower to remove all water. Toss the cauliflower and continue pressing out the water. This step is very important to the texture of the dish. Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after cauliflower is mashed. Return to pot.
When you are ready to serve, heat over low heat, stirring constantly. Add the butter, Parmesan and cream cheese. Stir until incorporated. Season to taste with salt, if necessary. Serve immediately.
I used a potato ricer to get the water out, not to rice it but just to get water out. Worked great. I added one garlic clove and 1/2 sweet onion sauteed in 2 tbsp. butter and it was even better. Use a potato masher instead of food processor.
Guest Foodie February 25, 2011 REVIEW:
You can cut the cooking time and hassle factor by cooking the cauliflower in the microwave. There is no need to add water to the covered pan, and therefore no need to worry about the draining of said water. Cook time is about 5 minutes, but check for doneness. Microwaves vary in power. Follow the recipe as stated after the cauliflower is cooked and drained.
JoyOfSimpleCooking November 12, 2010 REVIEW:
I pressure cooked fresh in a 6qt pressure cooker for 7 minutes- till very soft. For good C-mash you must press out the water! I simple used two Corelle plates (edge ridges). Placed in sink and pressed down to easily expel the water. Slid the mash in to a bowl and used a stick immersion blender to whip in buttermilk, butter, salt, pepper and turmeric. Use any seasoning you like. Very satisfying, endless variations. I'll never eat cauliflower any other way.
Guest Foodie December 29, 2009 COMMENT: Cauliflower mash is exceptionally good for low carb dieters. I use 2-3 bags frozen cauliflower, boil till tender and drain in colander to get the water out. Throw it back in the pot and then add butter, seasonings, little bit of low fat milk, onion, and what I find that really flavors it is chopped red bell pepppers. (I put these in while the cauliflower is boiling so they will become tender), then mash it all up with beaters just as I would with potatoes., then I pour it in a casorole dish and put it in the oven at 350 for about 20 minutes for flavor to bake through. Sprinkle cheese on top if desired. This dish makes great leftovers and goes with just about anything. I have made this in such variations of flavor that sometimes I could not taste the cauliflower! It was soooo good.
Joy November 3, 2009 REVIEW:
this is delicious! I steamed the cauliflower and added whole milk (all I had) and cream cheese. It was really good! Mashed by hand because i prefer a chunky texture. Very good!
Auntie Court September 3, 2009 REVIEW:
This is the best Cauliflower Mash recipe! Definitely the secret to the mashed potato consistency is draining the water out. It is a very easy recipe and everyone loves it! Even my picky eaters don't complain! I prefer to use fresh cauliflower. I think frozen has too much water. You might never eat potato again!
veggie mom July 24, 2009 REVIEW:
this recipe was wonderful! I only had 1 pound cauliflower at home, so I used that. i also used 1/2 cup whipping cream because I wanted to use up my container and I used 1/2 cup parmesan for the same reason. It was absolutely terrific and I will make it again!
Guest Foodie May 13, 2009 REVIEW:
This was really delicious I looked at other recipes but this one looked the best and it was a huge success with my family. I am trying to cook healthier and this is something that I will be making a lot more often.
kreynolds June 30, 2008 REVIEW:
I used to make mashed cauliflower, and never pressed the water out before. What a difference this step makes, especially if there are leftovers.
Member since: Jun 12, 2008
jwooden June 12, 2008 REVIEW:
Love It! I've been missing my mash - No Longer!
I had some left overs I had in the fridge and they reheat really well...I threw on some cheese and crumpled bacon and had a great snack!
Member since: Jul 9, 2007
countrycrafted July 9, 2007 REVIEW:
I made this recipe for my picky eatter family last night. They loved it! Me too. THX for sharing