I’ve heard about cauliflower “Mashed potatoes” for years now but never had much interest in actually trying it. It wasn’t until I made cauli-rice that it made me start to think that cauli-mash might be worth all the hype it’s been getting. That’s when I gave it a try and HOLY COW, this stuff tastes just like real mashed potatoes. I mean, seriously. I could eat this forever and never feel deprived, all while saving on some major carbs (score!!). I’m now a convert to all things cauliflower can transform into – I mean, have you guys heard about cauli-alfredo sauce? It’s a real thing and it tastes just like the real deal (Post coming soon). Even Mark was impressed and sometimes his palette can be a picky one when it comes to food substitutions. Since we’re hosting Thanksgiving I’m going to have this dish alongside regular mashed potatoes to have a side-by-side comparison to blow there minds.
1 head of cauliflower
4 cloves of fresh garlic
1 teaspoon of olive oil
1/3 cup of heavy cream
1/2 cup of chicken broth
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Wash and cut cauliflower into florets. In a large sauce pan, fill pan 1/4 full of chicken broth and chopped cauliflower. Cover and let the steam from the chicken broth cook the cauliflower down for about 7-10 minutes on a medium-high heat. Once cauliflower is done it will easily fall apart when poked with a fork.
Meanwhile, Roughly chop garlic cloves and place in a small frying pan with about a teaspoon of olive oil. Sauté until lightly browned.
Add the sautéed garlic to the pot of cauliflower. Cook down the remaining chicken broth liquid with lid uncovered until it is mostly, if not completely gone. If you're using an immersion blender, you can blend right in the pot, adding the remainder ingredients of heavy cream and Parmesan cheese, blending until smooth and creamy. Add salt and pepper to taste.