Wednesday, April 11, 2012

A Side of Mashed- Cauliflower

Mashed cauliflower has been a staple at spa restaurants for years.  Low in carbohydrates, cauliflower is an excellent and satisfying alternative to potatoes.  If you’ve tried mashing boiled or steamed cauliflower yourself, you might have found that something was missing. The resulting mouth feel is a little lean instead of the voluptuousness of mashed potatoes.  One smart addition-- that still keeps it pure- can make all the difference.

Our secret ingredient is cream cheese.  It adds body, depth of flavor and a little protein to the mix.  Now your mashed cauliflower can stand up to any entrée.

Mashed Cauliflower
1 head cauliflower
1 14-oz can chicken broth or water
1 ounce cream cheese (low fat OK)
salt and pepper

  1. Cut away green leaves at bottom of cauliflower.  Cut remainder, including stem into small chunks if similar size.  
  2. Place cauliflower in a large pot with a lid. Pour broth or chicken stock over cauliflower until it is just covering the vegetable.  Bring to a boil then lower temperature to simmer.  
  3. Cover and cook until cauliflower is almost fork tender, about 15-20 minutes. 
  4. Remove lid and allow liquid to boil off, watching carefully and stirring as needed for about 5 minutes.  
  5. Remove from heat when cauliflower is soft enough to mash with a fork with no resistance.  Drain any excess liquid.   
  6. Using a potato masher, mash cauliflower until smooth,  (You may put cooled cooked cauliflower in a food processor to create smooth texture and reheat).  Stir cream cheese into hot cauliflower so it melts into the mixture.  Add salt and pepper to taste.