Mashed Cauliflower and Cream Cheese

Even though recipes for mashed cauliflower abound, I resisted the trend.  I mean, I love mashed potatoes and I love cauliflower cooked any way at all. However, studies indicate that cruciferous vegetables–like cauliflower, broccoli, cabbages, brussels sprouts, etc.–can reduce the chances of some kinds of cancer  (cancer.gov).  Since I am a cancer survivor, this is important to me.  More cruciferous veggies in my diet can’t hurt.  Also, like many people, I am trying to reduce the amount of carbs in my diet. Replacing potatoes with cauliflower takes me in that direction.  Finally and ultimately, the taste is absolutely lovely–velvety, mashed potatoey, and light.  Plus it is easy and quick to make.  This recipe is the result of my survey of 10-15 recipes.  It is quick and easy and serves about 4 (or 2, if you love the dish as much as I do).

Mashed Cauliflower and Cream Cheese

1 large head of cauliflower–cleaned, trimmed, and cut in large pieces

1 1/2 to 2 Tblsp butter

3 to 4 Tblsp light cream cheese

salt and pepper to taste

1 Tblsp chopped chives (optional)

1/8 tsp cayenne pepper (if you like a little bite)

Steam cauliflower until it is tender, then put it in a processor or blender with the rest of the ingredients, except chives. Process or blend until smooth and creamy.  Stir in chives if you choose to use them.  Serve immediately.