Mashed Cauliflower

Dawn requested my "mashed cauliflower" recipe that I used to make in college.  I couldn't find it anywhere, but I found one online that is very similar!


Serves: 6
Source: http://www.cdkitchen.com/recipes/recs/489/BasicCauliflowerMash62883.shtml

2 pounds cauliflower, trimmed
sea salt
1/4 cup whipping cream
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
1/4 cup cream cheese

Cut the cauliflower, including the core, into 1-inch pieces. Bring a large pot of water to a boil and salt lightly. Add the cauliflower and cook over medium heat until completely tender, 20 minutes to 30 minutes. Drain cauliflower in a colander. With a bowl or small plate, press on the cauliflower to remove all water. Toss the cauliflower and continue pressing out the water. This step is very important to the texture of the dish. Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after cauliflower is mashed. Return to pot. When you are ready to serve, heat over low heat, stirring constantly. Add the butter, Parmesan and cream cheese. Stir until incorporated. Season to taste with salt, if necessary. Serve immediately.

Notes:  In my original recipe, I used fat free milk instead of whipping cream and used 1/8 cup sour cream and 1/8 cup cream cheese.  Add milk or whipping cream slowly.  You can always add more if you want to thin it out, but if you put it all in at once and it is too runny then the recipe is ruined! 

- Miss J