This cauliflower mashed potato recipe is a great substitute for regular mashed potatoes. Mmm.
- 1 head Medium cauliflower
- 3 cloves Garlic, peeled
- ⅓ cups Grated parmesan
- ½ teaspoon Kosher salt
- ¼ teaspoons Ground black pepper
- 2 tablespoons Chicken broth or almond milk
Heat a large pot (with steam attachment) over high heat until boiling. Remove the stem from the cauliflower and cut it into pieces for steaming. Add cauliflower and garlic cloves to a steamer basket and place over boiling water. Cover and steam until cauliflower is tender when pierced with a fork, about 6 to 8 minutes. (Tip: if you let the cauliflower cool down a bit after steaming, it will dry out a bit, which will make it easier to get a good texture on the mash. This also allows you to add other flavorful liquids to balance moisture content.)
Add the steamed cauliflower and garlic in a food processor (or, if you prefer, mix in a large bowl with an immersion blender or potato masher). Add the parmesan, salt and pepper. Pulse until all contents are nearly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or move the cauliflower around to make sure everything is mashed. Use the chicken broth (or almond milk), tablespoon by tablespoon, as needed to even out the mixture. Try not to use too much, as it will make the mixture gooey. You want to keep it as thick as possible (like mashed potatoes).
Serve hot. Feel free to garnish with butter, chives or whatever you like on your mashed potatoes.