Cauliflower Mashed Potatoes

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Cauliflower " Mashed Potatoes "

 

this remake 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 DONE 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

 

 

Varations: try with a packet of Liptons Onion soup mix for the

seasonings and it turned out awesome!

 

 

 

dpacom1.