Great alternative to fattening, buttery mashed potatoes. I suggest not adding butter and cream to keep it healthy. It still tastes great, maybe not as great as the taste of mashed potatoes you are used to, but once you get accustomed to the taste of mashed cauliflower, it will be delicious every time. I use olive oil for taste and to make it healthy.
Steps:
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. Add cauliflower, cover, and steam until tender, about 10 minutes.
2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic.
4. If you want it to be a little more fattening, blend in parmesan cheese, cream cheese, salt, and black pepper. No butter necessary.
(If you're in a rush and don't have time for all this, buy a pack of cauliflower you can throw in the fridge and simply just mash up the cauliflower in a bowl. I do this often!)
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Pumpkin Ravioli is delicious and more nutritious than cheese ravioli.
