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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
1. 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.
2. Add the cauliflower, cover the pot, and steam for 10 to 15 minutes, or until very tender.
3. 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.
4. 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.
5. Remove to a bowl and taste for seasoning. Sprinkle with parsley or chives and serve hot.
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