Cauliflower "Mashed Potatoes"



Use this recipe as a basic outline for measurements as it can
easily be doubled or tripled. Be careful adding liquid. If
you add too much, you are in for trouble.


2 10 ounce packages frozen cauliflower (or fresh - same amount)
1 Teaspoon boullion granules (low sodium variety)
1/8 Teaspoon black pepper (or more to taste)
1 Tablespoon minced onion flakes (can omit)
plus
1 Teaspoon butter
2 Tablespoons Cream (appx - add slowly)

Paprika (optional)

Cook cauliflower until DONE DONE DONE. Drain.

Preheat oven to 375 degrees

Cook cauliflower and remaining ingredients, except cream) in a food
processor. Process until well blended, adding cream as necessary,
a LITTLE AT A TIME, to desired consistiency (leave some lumps if
you like!) You can also use a blender to puree but a food processor
is much easier.

Spray an ovenproof dish (appx 1 1/2 quart size for this recipe) with
cooking spray and put mixture in.

Sprinkle with paprika if you like for additional flavor and a delightful
color.

Bake for at least 20 minutes until hot.

Makes about 4 servings


Reader Comments:

1 -

I used 2 heads fresh cauliflower and a packet of Liptons Onion soup mix for the
seasonings and it turned out awesome! 2 heads of fresh made no more than 4
servings. The cauliflower looks like alot but once it's creamed it shrinks to
about a quarter of the size you though you had.
Also I did not add any cream or butter. Although I let the cauliflower drain
for over 10 minutes in a collander, after I creamed it in the processor it was
already too liquid-ey. Thats when I got the idea to add liptons soup mix, to give it
a little more body. After I baked it, it got a little better, but it was still
not the consistency of real mashed potatoes. It did taste great though!


2 -
I dont know what I did wrong but it was too wet to seem like mashed potatoes.
Surprisingly though it tastes incredibly like mashed potatoes, and my family
enjoyed it. I would call it creamed cauliflower though. Also I only added salt
and pepper, no cream as it was way too mushy already. I will serve this recipe
again, especially for my daughter who is on a low carb diet and wont eat potaotes.
Any idea on how to get them more dry? Thanks.