I debated whether to put “potatoes” in the title of this post. After all, typically the only people that eat mashed cauliflower are those on low-carb diets who are trying to mimic the taste and texture of mashed potatoes. However, as yummy as mashed cauliflower is — and it really is, I promise — the texture is not the same as mashed potatoes. At least, not the way I make it.
But in it’s own way, mashed cauliflower is a fantastic side dish, particularly if you add in some Old Bay seasoning, as I did on a whim last night. For those of you outside the Maryland-Delaware-Virginia region, Old Bay is a salty seasoning typically used with crabs or shrimp near in the Chesapeake region. The company that makes it, McCormick, is based locally and it’s just a requirement for all Maryland households. However, you can get it all over the country. When some family visited from Minnesota and I made them crabcakes, they tasted Old Bay and compared it to Lawry’s. I can see a bit of resemblance, but I wouldn’t call it the same thing.
Anyway, onto the cauliflower.
Old Bay Mashed Cauliflower
One large head cauliflower
4 ounces cream cheese
1/4 cup Parmesan cheese
1 tablespoon Old Bay
Fill a large stockpot with water and bring it to a boil. Chop the cauliflower into small florets, and add to the water. Boil the cauliflower until it’s soft, and then drain.
Combine the cauliflower, cream cheese, and Parmesan in a large bowl. Using either a hand mixer or a stand mixer, whip the cauliflower until it reaches your desired consistency. Remember, it will not have the same consistency as mashed potatoes, and there will have pieces of cauliflower remaining until you use a ricer. Season to taste with Old Bay and pepper, and serve immediately.