I make no bones about it, I LOVE a potato any way you slice it...or bake it...or whatever! But...I try to limit myself! There are plenty of other great carbs out with less of a glycemic impact and packed with healthy vitamins, minerals and antioxidants! Cauliflower is GREAT one!!
At Thanksgiving, there are so many yummy vegetables, I like to leave room to get them all in!
I know...mashed potatoes are a Thanksgiving staple, but shhhhhhhhh.....I have fooled people with Boursin Cauliflower mash several times before! It's so good, I like to replace mashed potatoes with it! Bonus: It can be made ahead and kept in the fridge until 40 minutes before! Perfect for when you are having company for dinner!
Boursin Cauliflower Mash
What you need...
1 head cauliflower (I used 1.5 here because I was serving 8) or 2 frozen bags
2 tbsp. Kerrygold Butter or Ghee
1 package of Boursin cheese (any flavor)
1-2 cloves garlic
1/2 tsp pepper
dash of paprika
If you are using fresh: Wash the cauliflower and remove the stem/leaves. It's okay to leave the head itself whole for steaming, but if it breaks apart, that's fine too. Place a steamer in the bottom of a large pot and add about 1" of water.
Cover and turn to high heat. Once it begins to boil and the lid starts to perk, allows to boil for 10 minutes, then turn the heat off and allow to sit for 10 more. Remove cauliflower from pot, drain and cool for about 15 minutes. This part is important! The steam needs to rise off so it won't be watery! Mash away with a potato masher until your desired consistency - some like it really mushy, some like it more rustic!
If you are using Frozen:
Pour 2 frozen bags into a microwave safe container, add 1/4 cup water, cover. Microwave for about ~10 minutes or until steamed and soft. Drain water off and mash well with a potato masher! Leave uncovered for about 15 minutes so the steam can rise off and it won't get mushy! HOLY EASINESS!!
Place cauliflower back into the pot or large bowl. Add ghee and chopped garlic to a small glass microwaveable dish and microwave for 30-45 seconds or until the ghee is melted and the garlic is very fragrant. Add ghee mixture, Boursin Cheese and pepper. Stir to combine and continue to mash until desired consistency. For a really whipped consistency, you can use an immersion blender, but I have never found it necessary. Pour into lightly greased oven safe dish with lid or cover with foil. *If you are making ahead, cover and refrigerate now*
Preheat oven to 375F. Top with a light sprinkle of paprika.
Bake covered for 30 minutes, allow it to finish uncovered for 5 minutes to get that browned and bubbly effect! Serve!
*If you have made ahead, remove from fridge about 15-20 minutes ahead and bake for an additional 10 minutes!