Parmesan Chive Creamed Cauliflower

Creamed Cauliflower has long been a favorite side dish of mine. It’s texture and look mimics the popular mashed potatoes but it’s not nearly as heavy and calorie laden. I make mine similar to potatoes by mixing steamed cauliflower with butter and milk until creamy then adding salt, pepper, and chives. For this recipe, I added garlic and Parmesan cheese but this cauliflower is delish even on it’s own {and no gravy needed!}.

Ingredients:

One head of cauliflower
6-8 tbsp milk
4 tbsp butter, softened and diced
1/4 cup Parmesan cheese, shredded
Optional: pressed garlic or garlic powder
salt/ pepper to taste
chives, diced for garnish

Directions:

Clean and trim cauliflower, discarding the stem and leaves.
Chop into chunks and place in a steamer or pot with water and a lid and steam until fork tender, about 15-20 minutes.
Add cauliflower into a food processor.
Add butter and milk (I start with 4 tbsp milk and gradually add more if I want it creamier). Pulse until smooth.
Add garlic now if using along with Parmesan cheese.
Pulse to mix then season with salt and pepper.
Serve warm garnished with diced chives.
I served sauteed chicken on top of the mashed cauliflower with a green salad on the side. Delish!

Add chopped cauliflower to a steamer and steam for 15-20 minutes until tender.

Add cauliflower to a food processor along with 4 tbsp butter and milk (add as much as you want until you get the creaminess you like). Pulse until smooth then mix in Parmesan cheese.