| Level: | Easy |
| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Instructions
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Nutrition Facts
| Calories | 149 calorie |
| Total Fat | 11.5 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 31 milligrams |
| Sodium | 170 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 4 grams |
Reviews
I was skeptical at first but read the reviews and made a couple revisions: sauteed garlic then added it to melted butter, added a bit more cream cheese, steamed the cauliflower, added a bit more bullion for flavor, added white pepper and a bit of salt for taste. Fabulous healthier replacement!
First of all, you will never confuse its taste with mashed potatoes. But if you boil it for 6-9 minutes to make it creamy it’ll help. You MUST press drain it completely and then completely press the water from it
before processing it.
The recipe calls for 1/2 tsp garlic, but the video shows close to 1 TBSP, so decide for yourself. We went with 1 tsp and it needs a little more. The 1/4 cup Parmesan cheese and the 3 TBSP butter were both imperceptible completely unnoticeable. You’ll probably want to add more later.
I might make it again but the cauliflower taste is too much for me.
The texture is a little grainy.
before processing it.
The recipe calls for 1/2 tsp garlic, but the video shows close to 1 TBSP, so decide for yourself. We went with 1 tsp and it needs a little more. The 1/4 cup Parmesan cheese and the 3 TBSP butter were both imperceptible completely unnoticeable. You’ll probably want to add more later.
I might make it again but the cauliflower taste is too much for me.
The texture is a little grainy.
I absolutely loved this recipe. I made this to substitute for mashed potatoes with my turkey meatloaf. Trying to cut calories, and it was delicious. I’ve made mashed cauliflower before just substituting cauliflower for potatoes, but this recipe was so much better. I think the parmesan cheese and garlic was the key. definitely will be making this again, even when I’m not dieting.
nutrition info missing.
We loved it and I don’t like califlower.;)
Hmmm
Thought the raw garlic was too pungent.
Would rather have steamed or sautéed cauliflower with my seasoning mix
Thought the raw garlic was too pungent.
Would rather have steamed or sautéed cauliflower with my seasoning mix
Used double cream cheese for richness. I would have thought I was eating mashed potatoes had I not made it.
Its easy to make and tastes amazing
What a great substitute for mashed potatoes as my hubby is doing low carb. Yummy!
We loved it! I didn’t have the cream cheese, but I added a little milk and it was great! We put homemade beef stroganoff over it.