You would think that cauliflower mashed potatoes would be vegetable-tasting and bland, but I was really surprised when trying this recipe that they almost fooled me into thinking they were mashed potatoes. If you mix the cauliflower enough in the food processor or with an immersion blender, they take on a very similar texture to mashed potatoes; the cheese, garlic, chives, and butter help a lot too. It’s a healthy, low-carb way to enjoy  “mashed potatoes” without the fussing over the whole diet thing. The cauliflower mashed potatoes were almost, dare I say it, in the comfort food category. I enjoyed them almost as much as real mashed potatoes, they were hot, soft, and cheesy, and my brain thought it was eating mashed potatoes. The texture is sort-of funky at first, but after a few bites, the cauliflower mashed potatoes will feel right at home in your belly. This recipe also tastes great with butter-poached lobster.

Cauliflower Mashed Potatoes Recipe

Total Time:20 minutes

Yield: 4 servings

Ingredients:

• 1 medium-sized head of cauliflower
• 1 TB (Tablespoon) cream cheese, softened
• ½ cup grated parmesan
• ½ TS (Teaspoon) minced garlic
• 1/8 TS chicken base or chicken bouillon, you can substitute ½ TS of salt if you prefer
• 1/8 TS of black pepper
• ½ TS fresh chives for garnishing
• 1 TB butter

Cook it:

• Fill a medium saucepan about ¾ full and bring the water to a boil

• Chop the cauliflower into small pieces and cook in the boiling water for about 6-10 minutes

• Drain the cauliflower and pat it completely dry with paper towels

• In a medium-sized bowl, puree the cauliflower with the cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth with an immersion blender (If you don’t have an immersion blender, you can use a food processor instead)

• Mix in the butter to the pureed mixture

• Garnish with chopped chives

• Enjoy this comfort food near an open fire or a nice piece of fried chicken for that homey feel