For those of you who downloaded this recipe before June 30, 1999 take a look at this simplified version. It came about in the usual way – guests for dinner and no time to go shopping. Since I didn’t have any tofu or onions I made mashed “potatoes” without them and not only were they easier they tasted even better! I even received an e-mail the next day from one of my dinner guests who still couldn’t believe he hadn’t eaten “real” mashed potatoes. Yes, I couldn’t resist. I told.
This recipe tastes just like mashed potatoes. Let me repeat that – this recipe tastes just like mashed potatoes. The best part of this recipe though is all the great things you can do with the leftovers. In fact sometimes I don’t even wait for the leftovers I just add Red Sauce or cheese to the cauliflower puree. I often make a double batch and freeze half to have on hand for a quick side dish.
Try an experiment. Don’t tell anyone that these aren’t mashed potatoes. I guarantee you no one will know if you don’t tell them. Don’t sit there with a smug smile on your face though or they’ll keep asking you what’s up and you’ll have to give it up.
6 carbs per cup
Lightly season with sea salt and pepper, then steam until very soft:
- 1 head of cauliflower, cut into florets
- 1 head of garlic, cloves separate and peeled
- 1 onion, peeled and thickly sliced
Remove steamer basket from saucepan. Add vegetables back to pan and heat on low until water clinging to the veggies is cooked off.
Puree vegetables with:
- 1/4 cup sour cream
- 1/4 cup butter
- 1 tablespoon vegetable or chicken broth powder
Taste and adjust so that you end up with a rich tasting, smooth puree. If the puree is too loose, add more broth powder.
Things to do with leftovers:
- Stir into almost any soup or stew. Chili or Asian soups are about the only soups I can think of that this puree wouldn’t work with.
- Add shredded or crumbled cheese to hot puree and use as a sauce for vegetables.
Stir 1/2 cup Roasted Red Bell Pepper Sauce or Dried Tomato Sauce into 2 cups cauliflower puree.
Cheesy Mashed Cauliflower
Spread cauliflower puree in jelly roll pan. Broil until top is slightly browned. Top with grated cheddar cheese. Broil until cheese is slightly browned. Use a spatula to serve onto individual plates.
Spread cauliflower puree in jelly roll pan. Broil until top is slightly browned. Top with pureed roasted red bell pepper (and leftover cooked vegetables such as bell pepper, onion, zucchini, mushroom, olives, raw tomatoes), then with shredded mozzarella or mix of mozzarella and parmesan. Broil until cheese is slightly browned. Use a spatula to serve onto individual plates.
Thin puree with nondairy milk or broth, (and a little cream). Taste and adjust seasoning, adding more liquid if necessary.
Cheesy Cauliflower Soup
Stir cheddar, mozzarella, jack, gouda, or edam cheese into Cauliflower Soup.