Have you ever hopped on any of the low-carb diets? If so, surely you've tried these "potatoes." I love mashed potatoes and I love cauliflower, so this is a great side dish for me. I also love the added texture you get when you use cauliflower versus the smoothness of potatoes. I'm happy either way, but will usually choose cauliflower, especially if it's on sale!
"MOCK" GARLIC MASHED POTATOES (Serves 4)
1 medium head cauliflower
1 Tbsp cream cheese, softened (I used light CC)
1/4 cup grated Parmesan
1/2 tsp minced garlic
1/8 tsp straight chicken base or bouillon (may substitute 1/2 tsp salt)
1/8 tsp black pepper
1/2 tsp chopped fresh or dry chives, for garnish
3 Tbsp unsalted butter
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 smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Recipe Source: Foodnetwork.com Chef: George Stella
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