Creamy Mashed Cauliflower

1. 1

   Divide a head of cauliflower into florets that are all roughly the same size.

2. 2

   Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.

3. 3

   Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

4. 4

   When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.

5. 5

   Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

6. 6

   Pour all of the pureed cauliflower into a medium sauce pan.

7. 7

   Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower.

8. 8

   Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.

9. 9

   Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

No additional tips available.