It got me excited. So I jumped aboard and used Cauliflower rice instead of white rice in my stir fry recipe. Well. Much to my disappointment, it tasted like Cauliflower. That was fine I guess. I don't mind the taste of Cauliflower, but when you're expecting rice, it's kind of a bummer.
So months went by and about a month ago I decided to give Cauliflower another shot and I made Cauliflower Mashed "Potatoes" and you know what? It was a hit! My one year old will even have seconds, thirds, and fourths of these "potatoes." And quite frankly, they're 10 times easier & quicker to make than normal mashed potatoes. I don't need to peel anything or wait forever for them to soften. I just steam, blend, and season.
The trick is to season like crazy. And to omit the milk you would normally add when making potatoes (the reason being that they are already pretty watery when steamed so the extra liquid will just dull down the seasonings making them too bland).
- 12 ounce bag frozen cauliflower
- 1 1/2 tbs sour cream
- 1/2 tbs butter
- 1/4 tsp garlic powder
- 1/4 tsp parsley (I used dried, not fresh)
- 1/4 tsp basil (I used dried, not fresh)
- salt & pepper to taste
- To save time I use the frozen cauliflower florets (store brand) and follow the steam-in-bag microwave directions (Typically 6 minutes in microwave).
- Once steamed, add cauliflower to a Food Processor and blend til you see no more chunks of cauliflower. Must be completely "mashed."
- Pour cauliflower into bowl & add seasonings. Salt & Pepper to taste.
Serving size: Makes 2.5 servings
Macros per serving: 4 g fat, 7.9 g carbs, 3 g protein