Mashed Cauliflower

Go ahead and try it, but I can’t make any promises.  This was not a big hit in our house, although most likely my attitude was the problem.  Please, send your success stories my way!


  • Divide a head of cauliflower into florets that are all roughly the same size.
  • Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.
  • Drain the cauliflower and toss it in a bowl of ice water to stop cooking.
  • When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.
  • Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
  • Pour all of the pureed cauliflower into a medium sauce pan.
  • Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
  • Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.