I’ve always loved mash potatoes. But sometimes you just don’t want all of the calories that come with it. Well, this creamy cauliflower mash is perfect for those times.
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The first time I had Cauliflower Mash was a Coastal Flats, a local restaurant here in Northern Virginia. The cauliflower mash was absolutely to die for. I had to learn how to make these. I tried several versions but they either came out to smooth (I like it a bit chunky) or it didn’t taste exactly the same. Well, I think that I have finally mastered it with this recipe. I hope you enjoy.
1 medium head cauliflower, cut into bite sized pieces
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1/2 teaspoon chopped fresh or dry chives, for garnish
Set a stockpot of water to boil over high heat. Cook cauliflower in boiling water for about 6 minutes, or until well done. Drain well but do not let cool.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, and pepper until almost smooth.
Garnish with chives, and serve hot. I paired it with crab cakes and steamed corn on the cob.