Rich and creamy, a great substitution for mashed potatoes for those who want to avoid carbohydrates
| 1 pound | cauliflower, broken into small florets |
| ¼ c | whipping cream |
| 1 T | butter |
| ¼ tsp | coarse salt |
| 1/8 tsp | white pepper |
- Place the cauliflower in a vegetable steamer filled with about 2 inches of boiling water. Steam for 18 to 20 minutes or until fork tender. Drain well.
- Place the cauliflower in the work bowl of a food processor fitted with a metal blade and process until pureed.
- Add the rest of the ingredients and pulse to lightly blend. Taste for seasoning.
Keeps well in the refrigerator for several days, reheats well in the microwave if you stir a couple of times during cooking to prevent edges from overcooking. The original recipe called for 1/4 freshly grated Parmesan cheese; I found I didn't care for it that way.
