I guess it’s been about a decade since mashed cauliflower started popping up on restaurant menus in my area. It’s touted as a low-carb mashed potato substitute, but if you’re really looking for mashed potatoes I feel like you’re going to be disappointed. Sure: it’s a delicious side dish, but I just never agree that it works as a substitute for mashed potatoes. The cauliflower has always just been really thin and runny. Like a really thick soup. Definitely not thick and wonderful like mashed potatoes. My mom has always told me that that’s because cauliflower has so much water in it, but she’s wrong. It’s thin and soupy because everyone is boiling the cauliflower before mashing it! That’s where the excess water comes from! So anyway, here’s how I make stand-up-on-your-plate mashed cauliflower that really is as satisfying to me as mashed potatoes.
- One head of cauliflower
- One tablespoon butter
- Two tablespoons half and half
- 1/4 cup shredded cheese (I used a four-cheese Mexican blend)
- 1 teaspoon salt
Damn, I love me some mashed cauliflower (when I make it).