True confessions time. When I was a kid, I didn’t like cauliflower. As an adult, I realized the problem was how it was being prepared. It was much better roasted or deep fried than boiled. Boiled cauliflower is boring at best and mushy and bland at worst. So I was a little skeptical of this recipe that starts with boiled cauliflower. But damn if this isn’t good! Must be all the cheese and butter and damn if it doesn’t taste a lot like potatoes! And though I wouldn’t exactly call it health food, it is carb free and lower in calories than your typical mashed root vegetable. Give it a try!
- 1 head cauliflower
- 1 tablespoon mascarpone or cream cheese
- 1/4 cup grated parmesan
- 1 clove garlic, roughly chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped chives, for garnish
Cut the cauliflower into small to medium pieces.
Cook in boiling water for about 6-8 minutes, or until well done.
Drain well and pat hot cauliflower dry between with paper towels.
Put the hot cauliflower in a food processor with the mascarpone or cream cheese, butter, parmesan cheese, garlic, salt and pepper.
Puree until smooth, about 1-2 minutes.
Garnish with chives and serve hot.