Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit, until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
nut free
contains cheese
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 tablespoon butter
- 1/2 teaspoon pepper
- minced fresh parsley optional
- 1 cup shredded parmesan cheese divided
- 1 large head cauliflower (about 2-1/2 pounds), broken int
- 1/3 cup heavy whipping cream or half-and-half cream
- Carbohydrate 0.510613060898044 g
- Cholesterol 14.6838541688468 mg
- Fat 5.56598966428402 g
- Fiber 0.0222956730769231 g
- Protein 5.07731169872657 g
- Saturated Fat 3.53146368641832 g
- Serving Size 1 1 servings. (16g)
- Sodium 239.790352569943 mg
- Sugar 0.488317387821121 g
- Trans Fat 0.211045496852448 g
- Calories 73 calories
Place 1 in. of water and cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, 10-12 minutes or until soft. Drain., Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining cheese and, if desired, parsley.
