Use this recipe as a basic outline for measurements as it can easily be doubled or tripled. Be careful adding liquid. If you add too much, you are in for trouble.
Cauliflower “Mashed Potatoes”
Serves: 4
Ingredients
- 2 10 ounce packages frozen cauliflower (or fresh – same amount)
- 1 Teaspoon boullion granules (low sodium variety)
- 1/8 Teaspoon black pepper (or more to taste)
- 1 Tablespoon minced onion flakes (can omit)
- plus
- 1 Teaspoon butter
- 2 Tablespoons Cream (appx – add slowly)
- Paprika (optional)
Instructions
- Cook cauliflower until DONE DONE DONE. Drain.
- Preheat oven to 375 degrees
- Cook cauliflower and remaining ingredients, except cream) in a food
- processor. Process until well blended, adding cream as necessary,
- a LITTLE AT A TIME, to desired consistiency (leave some lumps if
- you like!) You can also use a blender to puree but a food processor
- is much easier.
- Spray an ovenproof dish (appx 1 1/2 quart size for this recipe) with
- cooking spray and put mixture in.
- Sprinkle with paprika if you like for additional flavor and a delightful
- color.
- Bake for at least 20 minutes until hot.
