** Tip – Last night we ate the leftover Cauliflower Mash with grilled chicken breasts. Here’s what I did to serve them changed up a bit – SO GOOD! Place the Cauliflower Mash in a casserole dish and top with a little cheddar-jack cheese and a sprinkle of grated Parmesan. Bake in 350 degree oven – uncovered – for about 18-20 minutes depending on the size of your leftovers. I might even use this method to serve with company, it looked amazing with a crispy top and it tasted so good. YUMM!
- 1 Medium head of cauliflower cut into small flowerettes
- 3 medium russet potatoes, peeled and cubed into 1″ pieces
- Sea Salt and Pepper
- 1 tsp garlic powder
- 4-5 Tbsp butter, softened
- 1/3 cup milk
- 2 Tbsp light sour cream
- 1/4 cup grated Parmesan cheese
In a stock pot add about 1 1/2 inches of water to the bottom of pan and place the steamer basket in place. Add the cauliflower and diced potatoes to the basket, cover, and steam over medium to medium-high heat until soft enough to mash (check with fork to be sure they will mash). This will take about 15-18 minutes.
Drain the water and keep the cauliflower and potatoes in the hot pan (no heat). Sprinkle with sea salt and fresh black pepper and add the garlic powder. Toss. The warm mixture will absorb the seasonings. Gently mash the cauliflower and potatoes with a hand potato masher, combining the two. Add the butter, milk, sour cream, and Parmesan and mash together until blended. Taste for seasoning adding more grated Parmesan to thicken a little if needed.