• Megan Sullivan

Cauliflower Mashed Potatoes


1 head cauliflower, cut into florets

1 tablespoon olive oil or butter

1 tablespoon shallot cut fine

1 clove garlic, smashed or minced

1/4 cup grated Parmesan cheese or vegan alternative

1 tablespoon cream cheese or butter

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup fresh herbs (I use whatever I have on hand, chives, thyme, rosemary)


So easy!

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

2. Add cauliflower, cover, and steam until tender, about 10 minutes.

3. Meanwhile, heat olive oil and butter in a small skillet over medium heat; cook and stir garlic and shallots until softened, about 4 minutes.

3.Remove from heat.Transfer half the cauliflower to a food process or emulsion blender; cover and blend. Be sure not to blend too much.

4. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in fresh herbs, garlic, Parmesan cheese, cream cheese or, salt, and black pepper.

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