Garlic cauliflower purée has the look and taste of mashed potatoes, but without any carbohydrates. This is an easy recipe to make, and you can substitute this with any recipe that requires mashed potatoes. One example might be Shepard’s pie with a mashed potato crust.
Preheat oven to 400 degrees. In an oven-proof dish, coat the unpeeled garlic cloves with olive oil. Cover with foil. Bake for 15 minutes until tender. Cool and peel the garlic. Set aside.
In a large pot, bring salted water to a boil and add the cauliflower florets. Cover and boil for 6-8 minutes until very tender. Your fork should break the florets easily. Drain in a colander and let the florets cool for 15 minutes.
Place the cauliflower in several sheets of paper towels or cheesecloth in the colander.
Squeeze out as much water as possible.
Place the cauliflower in a food processor. Add the cream cheese, parmesan, garlic, chicken bouillon, melted butter and pepper. Pulse intermittently until smooth. Using an ice cream scoop, serve two scoops per guest. Garnish the purée with pats of butter and chives. Serves 4!
Ingredients
Directions
Preheat oven to 400 degrees. In an oven-proof dish, coat the unpeeled garlic cloves with olive oil. Cover with foil. Bake for 15 minutes until tender. Cool and peel the garlic. Set aside.
In a large pot, bring salted water to a boil and add the cauliflower florets. Cover and boil for 6-8 minutes until very tender. Your fork should break the florets easily. Drain in a colander and let the florets cool for 15 minutes.
Place the cauliflower in several sheets of paper towels or cheesecloth in the colander.
Squeeze out as much water as possible.
Place the cauliflower in a food processor. Add the cream cheese, parmesan, garlic, chicken bouillon, melted butter and pepper. Pulse intermittently until smooth. Using an ice cream scoop, serve two scoops per guest. Garnish the purée with pats of butter and chives. Serves 4!