I made this 2 days in a row - this came out so good, I couldn’t believe it. My major failure on both batches was an overdose of garlic which was beyond the ability for most mortals to tolerate - but screw ‘em - I’ll eat it.
1-1/2 bags frozen cauliflower
5 oz. cream cheese
1/4 c. Parmesan cheese
4 garlic cloves (unless you are like me, you’d better put in a lot less!)
1/2 t. salt
1/8 t. freshly ground black pepper
1 t. dried tarragon
3 T. unsalted butter
I nuked the frozen cauliflower in the microwave for 15 minutes. Then I took out my long-neglected food processor and blended all the ingredients above together until smooth - at least 5 minutes.
For me, the food processor here was critical - I always thought that a food processor was unnecessarily complicated and my trusty immersion blender was faster and easier.
The food processor gave it a creamy and consistent texture I would have never gotten from the immersion blender.
I found this stuff goes great with Brussels sprouts fried in butter with shallots - for me, it’s a combo to die for.
This induction-friendly recipe really fills the void of mashed potatoes for those of you new to low carb - you have to try it and see.