This recipe is a very similar idea as the mashed butternut squash that I made a few months ago, but a very different flavor profile! It's always fun to use other veggies in place of potatoes to make mashed potatoes, since it has less carbs, a different flavor, and helps you sneak more veggies into your meal. Of course, this does not taste exactly like mashed potatoes, but it has such a good flavor and the texture is pretty similar!
This recipe is not vegan, but it is still vegetarian and could easily be made vegan! Just sub the cream for some nondairy milk and use vegan cheese (or leave the cheese out altogether if you prefer). Feel free to try these with different herbs and spices to make them taste just like your favorite mashed potatoes, but I definitely recommend trying the rosemary cheddar at least once because it is sooo good!
Mashed Cauliflower Recipe
Serves 4
Ingredients:
- 1 15oz bag frozen cauliflower
- 3 sprigs rosemary
- 1/4 cup heavy cream
- 1/4 cup cheddar cheese
- salt, to taste
- pepper, to taste
Steps:
1. Steam cauliflower in the microwave according to package directions.
2. Gently heat cream and 2 sprigs rosemary in a small sauce pot on medium-low heat for about 5 minutes, turning the heat down if it starts to steam or boil (it should just be warm).
3. Roughly chop the remaining sprig of rosemary.
4. Once heavy cream is warm, remove the rosemary sprigs and discard, then add chopped rosemary to the cream.
5. Add cooked cauliflower and warm heavy cream mixture to a blender or food processor.
6. Blend until smooth and creamy.
7. Add salt, pepper, and cheese and stir until everything is combined and cheese is melted.
*Tip: Put it in the microwave for a few seconds if the cheese isn't melting in.
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