Comforting Cauliflower Mash Recipe

Jun 8

This rich and creamy cauliflower mash is a perfect low-carb alternative to mashed potatoes. The combination of butter, cream, and Parmigiana Reggiano gives it a decadent texture and savory flavor. BRM tip: splurge on Parmigiana. It takes every dish to the next level. Parmesan doesn't do justice to the imported goodness!

Ingredients:

* 1 large head of cauliflower, cut into florets (can also use frozen)

* 1 stick room temperature unsalted butter

* 1/2 cup heavy cream (more if needed)

* 1/2 cup freshly grated Parmigiana Reggiano

* Salt and freshly ground black pepper, to taste

* Italian breadcrumbs (optional — use to thicken if your mash is too thin)

Instructions:

1. Cook the Cauliflower:

Place the cauliflower florets in a large pot and cover with water. Bring to a boil and cook for about 10-12 minutes, or until the cauliflower is tender and easily pierced with a fork.
Drain the cauliflower well, then return it to the pot or a large bowl.

2. Mash the Cauliflower:

Using a potato masher, mash the cauliflower until smooth, or for a finer texture, use an immersion blender. If you prefer a super creamy consistency, you can also transfer the cauliflower to a food processor or blender.

3. Add Butter and Cream:

While the cauliflower is still hot, add the butter and stir until melted and fully incorporated.
Slowly pour in the heavy cream, mixing until you reach your desired consistency. If you like it creamier, add more cream as needed.

4. Add Cheese and Season:

Stir in the grated Parmigiano Reggiano until well combined. The cheese will melt into the cauliflower, giving it a rich, savory flavor.
Season with kosher salt to taste.

5. Serve: