Creamed Cauliflower has long been a favorite side dish of mine. It’s texture and look mimics the popular mashed potatoes but it’s not nearly as heavy and calorie laden. I make mine similar to potatoes by mixing steamed cauliflower with butter and milk until creamy then adding salt, pepper, and chives. For this recipe, I added garlic and Parmesan cheese but this cauliflower is delish even on it’s own {and no gravy needed!}.
Ingredients:
- One head of cauliflower
- 6-8 tbsp milk
- 4 tbsp butter, softened and diced
- 1/4 cup Parmesan cheese, shredded
- Optional: pressed garlic or garlic powder
- salt/ pepper to taste
- chives, diced for garnish
Directions:
- Clean and trim cauliflower, discarding the stem and leaves.
- Chop into chunks and place in a steamer or pot with water and a lid and steam until fork tender, about 15-20 minutes.
- Add cauliflower into a food processor.
- Add butter and milk (I start with 4 tbsp milk and gradually add more if I want it creamier). Pulse until smooth.
- Add garlic now if using along with Parmesan cheese.
- Pulse to mix then season with salt and pepper.
- Serve warm garnished with diced chives.
- I served sauteed chicken on top of the mashed cauliflower with a green salad on the side. Delish!
Add chopped cauliflower to a steamer and steam for 15-20 minutes until tender.
Add cauliflower to a food processor along with 4 tbsp butter and milk (add as much as you want until you get the creaminess you like). Pulse until smooth then mix in Parmesan cheese.
Optional: add fresh garlic. Finally season with salt and pepper.
Garnish with diced chives and serve warm. No need for gravy or sauce!
Fluffy, creamy and {dare I say] better than mashed potatoes!
Well at least better for you 🙂
I served sauteed chicken on top of my creamed cauliflower
with a fresh green salad on the side.
So for dinner tonight, forget the potatoes and try this delicious creamed cauliflower instead!
Enjoy~
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