- 1 head cauliflower (organic)
- 1 tablespoon cream cheese (Weight Watcher’s, softened)
- 1/4 cup parmigiano-reggiano (grated)
- 1/2 teaspoon garlic (fresh, minced)
- 1/2 teaspoon chicken stock (straight, [ unsalted ])
- 1/2 teaspoon ground black pepper (freshly)
- 1 dash sea salt
- 1 teaspoon chopped fresh chives (for garnish)
- 3 tablespoons butter (unsalted Earth Balance)
|Calories150Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kiki S. a year ago
Awesome! Made these during thanksgiving last year ( doing low carb) on the table next to regular mashed potatoes, some of my guests tried these and ate these over regular mashed potatoes they were a huge hit, I wish I made more because they all went and I had just a dollop. You won't be disappointed if you make them....sooooo good!
Hello Dana! 2 years ago
Amazing, next time less pepper, and less salt! I am making it on Thursday!
M D. 2 years ago
This recipe is DELICIOUS!!!! I actually made this a year ago & couldn't find the recipe. I came back searching for the recipe and I'm so glad I found it! One tip, please be careful blotting hot cauliflower w/paper towels!!! It's not mentioned & I nearly scalded my hands the first time.
Cory B. 2 years ago
So good - will make again!
Ashley P. 2 years ago
pretty good, added some spice to them to give it an extra punch
Veronica G. 3 years ago
Amazing! Can't believe cauliflower could taste so yummy! I used low fat chive & onion cream cheese instead of regular.
Monique M. 3 years ago
I loved this recipe it was so easy. I followed the instructions super simple. I will make this again for sure
Jenn W. 3 years ago
I love mashed potatoes, but needed a healthier substitute so I tried this recipe--it is amazing!!! I steamed 1/2 head of cauliflower and followed blending instructions. I returned chopped cauliflower to Pyrex bowl and tossed in approx 2 tsp butter, salt, pepper, 1 tsp crushed dried rosemary, 1/4 C chicken stock, 2-3 oz plain Greek yogurt, 2-3 tbsp parm cheese and blended all together with electric mixer. It cooled quickly and seemed a bit watery, so I stuck it in a warm oven for 10 min while I waited for a meatloaf to rest. I will absolutely make this again. I found this recipe very forgiving, versatile and supremely tasty--even my teen son thought they were surprisingly better than mashed potatoes tonite. A+++