Cheesy Mashed Cauliflower

I’m Irish, so as a child, I only knew that potatoes could be served "mashed."

As I’ve gotten older, I’ve since realized that just about any vegetable or fruit can be mashed – although, not all of them would taste very good (mashed rhubarb? No thank you).

For some time now, I’ve wanted to try mashed cauliflower. I’ve wanted to experience it firsthand, to see if it really is worth all the hype. So, when I was left with half a head of cauliflower earlier this week, I knew I needed to attack it with my immersion blender…and add several different kinds of cheese to it.

Cheesy Mashed Cauliflower

Yields: 2 servings

Adapted from FoodNetwork.com

-1/2 head of cauliflower
-1 tsp. whipped cream cheese
-2 tbsp. grated Parmesan
-1 tbsp. unsalted butter
-1/4 teaspoon minced garlic
-Generous pinch of cumin (about 1/4 tsp.)

-Salt and black pepper, to taste

Directions:

1.) Set a small stockpot of water to boil over high heat. 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. Pat cauliflower dry with a paper towel.
2.) In a bowl (with an immersion blender) puree the hot cauliflower with the cream cheese, Parmesan, butter, garlic and spices until almost smooth. (You could also use a food processor for this step).
3.) Garnish with a little extra cumin, then serve.

The end result surprisingly resembled my beloved mashed potatoes quite well (although, let’s be honest…nothing else can ever replace mashed potatoes). The creamy texture and sharp flavor from the Parmesan and cream cheeses really helped to round out this dish and make it comforting. The cumin also added a delightful, subtle smoky flavor throughout. I literally had to stop myself from eating both servings.

What vegetables, besides potatoes, have you had mashed?

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