Have a hankering for some mashed taters but trying to watch that midsection? While it’s not EXACTLY the same, substituting cauliflower for potatoes is still yummy and is a great way to get in some extra veggies! This could also be a great alternative for that big Thanksgiving meal that will be here before we know it!
1 head of cauliflower — cut into florets
1/2 cup water
1/3 cup heavy whipping cream
3/4 tsp salt
1/4 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion powder
Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
Pour all of the pureed cauliflower into a medium sauce pan.
Add the cream, salt, white pepper, garlic powder, and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.