Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I first ran across this dish at Ruby Tuesday®. It's a great change from mashed potatoes and can be just as versatile. Cream adds to the richness of the dish. Use any type of cheese you like, or leave it out to reduce calories. Many different types call for a food processor but I found my hand mixer does the job even better. Bon appetit!

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cream and chicken bouillon granules together in a small microwave-safe bowl. Microwave on medium until granules are soft, 20 to 30 seconds; set aside.

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 20 to 25 minutes. Drain and place in a large bowl.

  • Mash cauliflower using a hand mixer on low speed, about 1 minute. Add cream mixture and increase speed to high; mix together until creamy, 3 to 5 minutes. Sprinkle in shredded Cheddar cheese, seasoned salt, and garlic powder. Stir by hand until well-mixed and serve.

Cook's Notes:

You can save time by using frozen cauliflower. I prefer using fresh because it doesn't hold as much water when boiled.

The more you blend, the creamier it will be; blend less for a chunkier texture.

Nutrition Facts

96 calories; protein 5.4g; carbohydrates 11.6g; fat 4.4g; cholesterol 14.6mg; sodium 195.5mg. Full Nutrition
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