30ouncesfrozen cauliflower floretsor cauliflower rice or 2 heads of cauliflower
2Tablespoonsbuttersoftened, more to taste
½teaspoononion powderor garlic powder
Cook frozen cauliflower following the directions on the package. Thoroughly drain.
Place cooked cauliflower in a large bowl (if steamed in the microwave) or return to the pot (if boiled on the stovetop.) Add cream cheese, sour cream, butter, salt, pepper, and onion powder and puree with an immersion blender until smooth and creamy. Alternatively, pulse all of the ingredients in a food processor until mashed to desired consistency. For a less smooth consistency, use a potato masher or hand mixer.
Remove to serving dish, garnish if desired. Salt and pepper to taste.
You'll find more expert tips and step by step pictures above!To cook fresh cauliflower, bring a large pot of water to boiling and cook cauliflower until tender when poked with a fork, 6-7 minutes.Storage and Reheating
Store - Place leftover Cauliflower Mash, in an airtight storage container in the refrigerator for up to 3 days.
Reheat - Warm leftovers in a pot over medium-high heat until hot. You can also reheat this dish in the microwave until warmed through, which will only take a few minutes.
Freeze - Leftovers may be frozen in an airtight storage container. Store up to 3 months. May be microwaved from frozen or defrosted overnight in the refrigerator and then warmed.