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Whipped Cauliflower
December 31, 2007

As written I agree with others that this recipe for "mock mashed potatoes" would be mediocre at best. Whether you steam, boil, or microwave the cauliflower doesn't matter -- what's important is that it be cooked until VERY tender and that it be VERY dry before mixing in the other ingredients. Canola oil would be nasty in my opinion, and non-fat milk is not a good option either. Mix in just enough softened cream cheese (maybe 2 ozs.) and a very little butter, heavy cream and/or sour cream and puree in food processor (or blender, or hand mixer). Be light-handed with the cream as very little, if any, is needed. Too much and believe me, you'll end up with soup! Nice additions would be chives or roasted garlic, but that isn't even necessary. If you don't serve this immediately, place in a buttered, shallow casserole and bake at 375 degrees for about 15-20 minutes. This is a wonderful way to make cauliflower if prepared properly.

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