Mashed Cauliflower with Cheese and Scallions

Mashed cauliflower is a healthy and delicious substitute for mashed potatoes. It's great when you are trying to eat less carbs or eat more veggies. I fell in love with this recipe 12 years ago when I was trying a new diet. Although the diet wasn't to my liking, this alternative dish for mashed potatoes was very yummy. Over the years, I have added new ingredients to make my own rendition. Hope you love it as much as I do. That's what's on my table tonight!




Mashed Cauliflower with Cheese and Scallions:
Serves about 4
Total Time: 25 minutes (prep time included)

Ingredients:

• 1 large head of cauliflower, bottom cut off and chopped
• 2-3 tablespoons cream cheese, room temperature
• 2 tablespoons sour cream
• 2-3 tablespoons of fat free half & half (optional: add more for additional creaminess)
• 4 cloves of roasted garlic (saute' for about 3 minutes over medium heat with cooking spray, mash garlic when done and set aside.)
• 1 teaspoon onion powder
• 1/2-1 teaspoon salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 1/3 cup sharp shredded cheese 
• 1/4 cup mozzarella shredded cheese
• 1/4 cup grated parmesan cheese

Directions:

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. How to prepare the mashed cauliflower depends on your texture preference. For a chunkier texture you can mash everything together with a potato masher. For a creamy texture you will need to use a blender or food processor.
2. In a large bowl combine the steamed cauliflower, cream cheese, sour cream, milk, garlic, onion powder, salt and pepper.
3. Use a potato masher or blender to mash up the cauliflower (depending on the consistency you are looking for).
4. Blend in sharp, parmesan, and mozzarella cheese to the mashed cauliflower may. (add additional salt to taste)
5. Garnish with scallions, parsley flakes and serve.

Note: Orange and purple cauliflower generally taste the same as white, but the different colors vary in nutrients.