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1. I steam the cauli in a stainless skillet by putting about 1/2-1 inch chicken broth in and adding the veggies in there frozen. 2. Get this mixture really hot and turn the heat down and cover it for just a few minutes. It needs to get just soft, but not mushy.
3. Remove the cauli with a slotted spoon and put it over into my mini processor, --but whatever you use to process stuff should work.
4. Add in about 4 oz(1/2 block) cream cheese and 2-4 T butter, plus salt and pepper. We are going for tangy sour cream baked/mashed potatoes here.
5. After processing check to make sure it is perfectly smooth and tangy/rich enough. For more tang add more cheese and make it richer with more butter.
That's it! I love sharp, grated cheddar so I add that along with bacon and chives when I have them, but they are not necessary at all!
I used to make cauliflower mashed potatoes when I did hcg. These sound better, tho. Gonna try them!
ReplyDeleteMy husband said the texture was like Cream of Wheat. I ran it for awhile in my food processor but yeah, it wasn't smooth. Any thoughts?
ReplyDeleteHmmm, I make this all the time and have only had that happen once and that was when I rushed the process and did not get the cauli completely done before putting it in the processor. At that point no amount of processing will make it smooth. Granted it is a fine line but once you get the hang of the cooking time it will be very smooth.
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