Whipped Cauliflower

Here's the Dish

I love mashed potatoes…There is just something about them that makes me feel ’satisfied’.  The warm, creamy, buttery flavors brings me back to the memories of Thanksgiving, which is fine by me any time of the year! I started making this dish about 4 years ago as an additional side for our Thanksgiving feast, and it has since taken the place of mashed potatoes all together! Whipped cauliflower makes a perfect stand-in for mashed potatoes. It has a similar taste and texture (honestly), and it really picks up the fabulous flavor of the caramelized onions and garlic in this recipe.  Best of all, it has about one-quarter of the calories of typical mashed potatoes, and it has the added bonus of fiber to keep you feeling full and satisfied!

Method

The estimated total time to make this recipe is 15-20 minutes.

1

Stovetop Cooking Directions:

Cut the cauliflower into florets and place into a large pot. Add  the onion and garlic to the pot. Add enough water to the pot to cover the florets. Bring the water to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes, or until a fork can easily pierce cauliflower. Once ready, strain cauliflower and onions in a colander, and transfer to a food processor or blender. (If using a blender, be careful it will need ‘steam’ room, so I use a towel to cover the top of the blender). Add the Parmesan cheese, and seasonings. Pulse until you get the consistency you like. If you like a creamier consistency, considering adding milk, and continue to process until smooth.

2

Microwave Directions (Quick Cook Method):

Cut the cauliflower into florets and place into a covered casserole dish with onion, garlic, and 2 tbs water. (You could also use a microwave safe bowl, covered with saran wrap, pierced with a fork). Microwave on high for 5 minutes. Stir, then microwave another 5 minutes or until cauliflower is tender, (a fork should easily pierce it). Let stand covered 5 minutes then drain any excess water. Put the cauliflower in a food processor or blender. (If using a blender, be careful it will need ‘steam’ room, so I use a towel to cover the top of the blender). Add the Parmesan and seasonings. Pulse until you get the consistency you like. If you like a creamier consistency, considering adding milk, and continue to process until smooth.

Ingredients

1 Large head of cauliflower
1Small vidalia onion
1Clove of garlic, smashed (or 1/2 tsp garlic powder)
1/4 cup Parmesan cheese
Pinch Salt and pepper (or to taste)
Optional: 1 tsp dried parsley

Katie's Tip!

In this recipe I have included 2 methods for cooking…Use the microwave method if you are short on time!

Nutrition Breakdown

4 1 Cup Servings
70 Calories per Serving
2 g Fat
13 g Carbohydrate
6 g Fiber
7 g Protein
3 WWP+*

*Weight Watchers Points per serving

9 Comments

Renee said:

Hi Katie!
I was wondering if I could use onion powder in place of the real onion, and if so, how much onion powder would be best? thanks for the help!! :)

May 23rd, 2012 — 9:27pm  |  Reply

Dashing Dish said:

Of course! 1 tsp should work! :)

May 23rd, 2012 — 9:56pm  | 

Jenna said:

Hi, I made this last night and it came out slightly watery. Suggestions?
Thanks,
Jenna

June 13th, 2012 — 9:37am  |  Reply

Dashing Dish said:

just make sure its well strained! :)

June 13th, 2012 — 1:54pm  | 

Alana said:

Made this for dinner today. It was a little watery, but still sooo good. Tastes like a thicker cream of potato soup.

July 19th, 2012 — 8:05pm  |  Reply

Amy said:

I made this tonight but steamed the vegetables instead of boiling them. It was great. My husband and 3-year-old — both annoyingly picky eaters — loved it! The consistency was perfect. I am on a no-dairy diet so I nixed the cheese and added about a tablespoon of vegan “butter.” Yummy! (It was the perfect complement to your meatloaf muffins.)

Thanks for the great recipe!
amy
http://www.idoandido.com

August 17th, 2012 — 12:30am  |  Reply

brittany martinez said:

These were amazing. Not runny at all. I added turkey bacon pieces! Yum!!

August 25th, 2013 — 10:37pm  |  Reply

Laura said:

Steaming is great, but if you can’t do that (which if you don’t have a steamer, make 3 same sized balls of aluminum foil, place in a triangle at bottom of pot; place heat safe bowl in pot, add water to the bottom place stuff to be steamed in bowl, and cover and steam for as long as necessary based on food being cooked)

If you want to cut down on the dairy, add some of the water from boiling tbsp by tbsp to get to the right consistency. But MAKE SURE you pat your veggies dry well so there isn’t excess liquid!

September 16th, 2013 — 12:52pm  |  Reply

Kapua Kaneakua said:

Yummy cant wait to try this, I like that it may come out to a “soup” option as well…

June 2nd, 2014 — 7:03am  |  Reply

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