Meatless Monday

“Mock” Garlic Mashed Potatoes

It doesn’t get any better than this. The veggie version of the recipe by George Stella taken straight from Foodnetwork.com is super easy to make and a low-carb tasty replacement for mashed potatoes. It’s a perfect antidote for this holiday season’s inevitable carb overload. Enjoy, Karin.

Ingredients

  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salty vegetable bullion
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter as a topping

Directions

  1. Set a stockpot of water to boil over high heat.
  2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
  3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  4. Garnish with chives, and serve hot with pats of butter.

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