This creamy mashed cauliflower recipe which I prepare often for my family is a delicious and healthy alternative to traditional mashed potatoes, packed with flavor and low in carbs. With the rich addition of cream cheese and Parmesan, it's a comforting side dish that doesn’t compromise on taste while offering a lighter, nutrient-packed option.
Ingredients:
1 lb (16 oz) frozen cauliflower florets
1/2 cup frozen chopped onions
1 cup chicken broth
2 oz cream cheese, softened (vegan or low fat cream cheese)
1/4 cup grated Parmesan cheese (vegan if possibe)
1 tablespoon unsalted Miyoko's plant milk butter
Salt and pepper to taste
Optional: chopped fresh parsley or chives for garnish
Instructions:
Cook the Cauliflower and Onions:
In a large saucepan or pot, combine the frozen cauliflower, frozen onions, and chicken broth.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Cover the pot and cook until the cauliflower is tender and easily pierced with a fork, about 10-15 minutes.
Drain Excess Liquid:
Once the cauliflower is tender, drain the excess liquid, reserving a small amount (about 1/4 cup) of the cooking broth for blending.
Blend the Ingredients:
In the same pot, add the softened cream cheese, Parmesan cheese, and butter to the drained cauliflower and onions.
Use an immersion blender to blend the mixture until smooth and creamy. Alternatively, you can transfer the mixture to a food processor or blender and puree until smooth. If the mixture is too thick, add a little of the reserved cooking broth to reach your desired consistency.
Season and Serve:
Season the mashed cauliflower with salt and pepper to taste. Transfer to a serving dish and garnish with chopped parsley or chives, if desired.
Enjoy!
Serve hot as a side dish, perfect alongside grilled chicken, steak, or fish.
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