Whipped Cauliflower

I actually had the original version of this Whipped Cauliflower recipe for the first time in Las Vegas at a posh French restaurant with clients. It was incredibly creamy and delicate, so much so I wasn't quite sure what the vegetable in it was, but knew it had to be laden with lots of butter and cream. After learning it was cauliflower, my culinary imagination (and better sense) took over and I came up with a healthy alternative to the recipe. 

I just served this side dish over the holidays and kids and adults alike at first thought it was mashed potatoes of some sort, but couldn't put their fingers on it. It's a great fake-out for those households that have picky eaters. A great way to get kids (and husbands) to eat more veggies! 

Some cool facts about this cruciferous [kroo-sif-er-uhs] veggie: 

Fresh Cauliflower is an excellent source of vitamin C. 100 g 

provides about 80% of daily recommended value. 

Packed with rich nutrients, cauliflower or "cabbage flower" is one of the commonly used flower-vegetable. The flower heads contain numerous health-benefiting phyto nutrients such as indole-3-carbinol and sulforaphane (a compound that exhibits anticancer, antidiabetic and antimicrobial properties) - what it boils down to is that they help prevent prostate, ovarian and cervical cancers. 


One head of cauliflower (will only chop and use the head (flowers), you can munch on the core like I do) 
2 – 3 tablespoons finely chopped onion 
Teaspoon of finely chopped rosemary 
Teaspoon of finely chopped thyme 
Chicken stock 
1/4 cup Parmesan cheese 
4 oz Marscapone cheese (or reduced fat cream cheese if you can’t find marscapone) 
Salt & pepper to taste

Sautee onion, rosemary and thyme in olive oil until onion is translucent. Add Cauliflower pieces. Sautee together for a couple of minutes, coating everything in the olive oil. Add about an inch of chicken stock to the pan and cover. Steam cauliflower in the chicken stock until soft. Turn down heat, add salt & pepper, marscapone cheese and parmesan cheese, puree with hand blender. 

Note: If you have too much chicken stock (or liquid) in pan after cauliflower has steamed, drain some out . . . you don’t want a runny puree.