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)
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.