Creamy Mashed Cauliflower is a delicious alternative to the typical mashed potato recipe, which is full of starch. It's also a lot easier to make mashed cauliflower because you can't really overcook it, whereas mashed potatoes can get gummy and sticky if overcooked. Try to use only the water in the recipe as cauliflower already has a lot of water content and can become runny and thin if there's too much H2O.
INGREDIENTS:
- 1 large head of cauliflower OR 2 (16 ounce) packages of riced cauliflower
- 4 tablespoons of butter
- 2 cups boiling water
- kosher salt and black pepper to taste
DIRECTIONS:
- For whole cauliflower: remove the stems and leaves using a chefs knife
- Cut cauliflower in half
- Remove the core by cutting in a "V" shape
- Rinse cauliflower
- Chop into smaller pieces
- Place pieces into food processor
- Puree for about 10 seconds, until cauliflower resembles rice
- Set cauliflower aside in a medium mixing bowl
- Melt 1 tablespoon of butter over medium-high heat
- Once butter is melted, add in cauliflower
- Sauté until rice is lightened in color, about 3-5 minutes
DIRECTIONS CONTINUED:
- Add cauliflower to a medium size saucepan
- Add 2 cups boiling water
- Cover and cook until tender, about 10 minutes
- Reserve about 1/2 cup cooking liquid
- Drain remaining liquid from cooked cauliflower
- Return drained cauliflower to the pot and blend using an immersion blender
- Blend until desired texture
- Add kosher salt and black pepper to taste
- Serve hot and enjoy!