Once you try this easy recipe for whipped cauliflower you might just forget all about mashed potatoes…it’s that delicious!
Once upon a time, the Southern husband and I went on the Atkins diet, which banishes all the fun carbs from your life. No bread. No pasta.
All the bacon you can eat (which is what lured me in, because UNLIMITED BACON) but after being on it for about a half hour, I developed an overwhelming nostalgic yearning for anything the included the word carbohydrate.
But my mama didn’t raise any quitters, so I hung on for the month or so it took to lose what I wanted to lose, and part of what got me through was this whipped cauliflower.
Which I am here to tell you…brace yourself…is just as good as mashed potatoes. I promise.
And part of my proof positive is that the notoriously picky, mashed potato-loving Southern daughter asks me to make them on a regular basis.
Because they are just as good as mashed potatoes. And by the way, a little easier to make, what with no peeling and all the mashing being done in the food processor.
I know, it’s crazy in all the good ways! So grab yourself a head of cauliflower…
…and let’s make it!
Ingredients Needed to make this whipped cauliflower puree!
Here’s how to make this easy whipped cauliflower!
(Scroll down for the handy complete printable recipe with nutrition info!)
Cut up a head of cauliflower into pieces (2-3 inch pieces are just fine) and steam it up until it is nice and tender, about 10-12 minutes. Drop it into the food processor with a little butter, a little cream cheese and a little salt, and let the processor rip.
You want nice smoothness, with no chunks. I usually let it go for a full minute.
And…that’s it! Taste it and add a little more salt if you think it needs it.
Tips for making this super Simple Cauliflower Recipe!
Cut up your lovely cauliflower into pieces, about two to three inches in size. Fill a large pot with about an inch of water, and then put a colander in the pot. Add your cauliflower pieces to the colander, cover the pot and turn it on high and let the cauliflower steam until it is tender, about 10 minutes or so. You can check it by piercing one of the pieces with a paring knife…it should go in easily.
I love fresh the best because it has such nice flavor, but in a pinch you definitely can use a bag of frozen cauliflower. Just follow the package directions for cooking it up, and the proceed with the pureeing!
It can! When it gets to be dinnertime, simply warm it up either in the microwave (about two to three minutes, stirring a few times in between) or by putting it in a 350 degree oven for about 30 minutes. You can also put it in a slow cooker on low and let it warm up for about an hour.
Drop your question in the comments and I promise to answer pronto!
And if you want to melt a little more butter on top, I won’t tell, although I am perfectly happy just grinding some black pepper on top and calling it a day.
Did I mention that whipped cauliflower is just as good as mashed potatoes?Print