Cauliflower Mashed Potatoes
Instructions:
- Use this recipe as a basic outline for measurements as it can easily be doubled or tripled. Be careful adding liquid. If you add too much, you are in for trouble.
- 2 10 ounce packages frozen cauliflower (or fresh - same amount)
- 1 Teaspoon boullion granules (low sodium variety)
- 1/8 Teaspoon black pepper (or more to taste)
- 1 Tablespoon minced onion flakes (can omit) plus
- 1 Teaspoon butter
- 2 Tablespoons Cream (appx - add slowly)
- Paprika (optional)
- Cook cauliflower until DONE. Drain.
- Preheat oven to 375 degrees
- Cook cauliflower and remaining ingredients, except cream) in a food processor.
- Process until well blended, adding cream as necessary, a LITTLE AT A TIME, to desired consistiency (leave some lumps if you like!)
- You can also use a blender to puree but a food processor is much easier.
- Spray an ovenproof dish (appx 1 1/2 quart size for this recipe) with cooking spray and put mixture in.
- Sprinkle with paprika if you like for additional flavor and a delightful color.
- Bake for at least 20 minutes until hot.
- Makes about 4 servings