For all you mashed potato lovers out there, this dish is crazy good. Take it from me, having grown up on mashed potatoes at least three times a week, unless you told me otherwise, I would never know that this is pureed cauliflower. And so much healthier for you!
This is a great dish to make if you’re making my No Cream of Anything Wild Rice & Chicken Casserole. Make a little extra rice and set aside for this side dish.
1 head fresh or bag of frozen cauliflower florets
16 oz vegetable broth + 2 cups water
½ cup half & half
1½ cups brown rice (I use Lundberg Wild Rice Blend – Whole Foods)
1 tsp salt (plus more to taste)
3 tbsp butter
5 cloves minced garlic
½ cup grated Parmigiano-Reggiano
2 tbsp chopped fresh parsley
Cook the rice according to package directions. Set aside.
Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender.
Transfer cauliflower pieces to a blender or food processor.
Puree the cauliflower, adding half & half to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
In a large nonstick skillet, melt the butter and add the garlic, sauteeing over low heat until the garlic is fragrant, about 3-5 minutes. Add the cauliflower/rice mixture and stir until butter and garlic is incorporated. Add cheese and stir it throughout the rice to get it melted. Stir in 2 tbsp chopped parsley and season with additional salt and pepper to taste.
Adapted from Pinch of Yum recipe post. I changed up some of the ingredients that are more suited to my taste.