For many, a Thanksgiving feast isn’t complete without a side of mashed potatoes. But for those at the table watching their carbs, cauliflower can make a wonderfully satisfying stand-in. You may never crave mashed potatoes again. Serves 4. – Susan Puckett
Ingredients
- 1 head cauliflower, cut into florets (cut stem into bite-size pieces)
- 1 tablespoon olive oil
- 1 or 2 cloves garlic, peeled and smashed
- ¼ cup grated Parmesan cheese
- 2 tablespoons goat cheese or cream cheese
- ½ teaspoon salt
- A few grindings of black pepper (plus more, to taste)
- Chopped parsley or chives for garnish (optional)
Instructions
- Place a steamer basket insert into a large saucepan; fill the pan with water to just below the bottom of the steamer. Bring to a boil over high heat.
- Add the cauliflower, cover the pot, and steam for 10 to 15 minutes, or until very tender.
- Meanwhile, in a small skillet heat the olive oil over medium heat. Add the garlic; cook and stir until softened, taking care not to burn, about 2 minutes. Remove from the heat.
- Transfer half the cauliflower to a food processor; cover and process on high until finely chopped. Add the rest of the florets, one at a time, and process until creamy. Blend in the cooked garlic with the oil, the cheeses, salt, and pepper.
- Remove to a bowl and taste for seasoning. Sprinkle with parsley or chives and serve hot.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
