Cauliflower Mashed Potatoes

From: JMigs;0)

On Mar 12, 2007

I really love this version of mashed "potatoes". It's easier to make than real mashed potatoes I think! Actually I do not boil the cauliflower, I steam it. And as soon as it's cooked tender enough, I run it under cold water for just a few seconds to keep the bright color. I use real butter (butter is the lesser evil here vs margarine) and either skim milk or 1/2 and 1/2 to make it creamy like real mashed potatoes! Use salt and White Pepper to taste. It really does satisfy cravings for mashed potatoes because the texture is exactly the same, but don't expect it to taste exactly like potatoes because it really is still cauliflower (slightly sweeter by nature).

From: Chef #222037

On Mar 7, 2007

I used cream cheese and a little fat free half-and-half in place of the skim milk and margarine. The first time I overcooked the cauliflower and it turned grey. I don't think you will fool anyone into thinking this is mashed potatoes; it definitely still tastes like cauliflower, especially because I have a hard time getting every chunk of cauliflower mashed. It satisfies my carb cravings though, so I'd make it again.