Cauliflower Mock Mashed Potatoes

[ A pinch of sea salt livens the dish ]

These cauliflower mock mashed potatoes were discovered by my girlfriend, Erica who adheres to a clean, gluten-free diet. Surprisingly, this recipe taste quite similar to regular garlic mashed potatoes [ & who doesn’t eat mashed potatoes on Thanksgiving?! It’s a must! ]. The whole process took a total of fifteen minutes; perfect because currently I am busy with other essential Thanksgiving preparations such as turkey, cranberry sauce & dessert. Happy Turkey Day- so much to be thankful for!

[ Medium sized cauliflower ]

[ Fresh chives & sea salt ]

[ All of the ingredients in my Ninja blender ]

[ Thanksgiving side dish that pairs well with cranberry sauce ]

 

 

 

 

Cauliflower Mock Mashed Potatoes

[ Recipe adapted & modified from The Food Network ]

** Serve four-six people

1 medium head of organic cauliflower

1 tablespoon Weight Watcher’s cream cheese, softened

1/4 cup grated Parmigiano-Reggiano

1/2 teaspoon fresh garlic, minced

1/2 teaspoon straight chicken stock [ unsalted ]

1/2 teaspoon freshly ground black pepper

1 dash of sea salt

1 teaspoon chopped fresh chives, for garnish

3 tablespoons unsalted Earth Balance butter

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.In a bowl with a blender or food processor, puree the hot cauliflower with the cream cheese, Parmigiano-Reggiano, garlic, chicken stock & pepper until almost smooth.Garnish with chives, and serve hot with small slices of butter.Option: Try roasting the garlic & adding a little fresh rosemary for a whole new taste.