FAIL-SAFE CAULIFLOWER MASH

FAIL-SAFE CAULIFLOWER MASH

What I’ve discovered is sometimes you can keep adding cream cheese or butter to mashed cauliflower and still it remains somewhat watery in consistency – not quite what we’re looking for, but by chance one day I added some grated Mozzarella cheese.  This addition immediately transformed my cauli-mash into something closer to mashed potatoes in consistency.

1 medium cauliflower

3 oz regular cream cheese (90 g)

2 tbsp butter (30 mL)

2 tbsp Parmesan cheese (30 mL)

  (the kind in a can)

3 tbsp grated Mozzarella cheese* (45 mL)

³/₄  tsp salt (3 mL)

¹/₈  tsp white pepper (0.5 mL)
Paprika sprinkle

In boiling water, cook cauliflower florets until soft (boiling helps to get rid of a strong cauliflower taste). Remove cauliflower with slotted spoon and place in colander to drain over a bowl. At least 2 tbsp (30 mL)) of water will drip off! Another idea is to place the cooked cauliflower in a salad spinner. In food processor, place cooked, warm cauliflower, cream cheese, butter, Parmesan cheese, Mozzarella cheese, salt and pepper; process until smooth. Place in serving dish and sprinkle with paprika for garnish.  Serve.

NOTE:  If the consistency is still not thick enough, add a bit more Mozzarella cheese.  Some people add a titch of thickener, but I don't do that.

Yield:  6 servings

1 serving

94.0 calories

1.6 g protein

8.1 g fat

0.4 g fiber

1.5 g net carbs