Mock Mashed Potatoes

Name: Mock Mashed Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 medium heads cauliflower (1 1/2 pounds each); 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh thyme leaves, chopped; 3 cloves garlic, finely chopped; 1/2 cup nonfat Greek yogurt; 1/4 cup grated Parmesan; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter

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Level: Easy

Total: 45 min
Active: 25 min

Yield: 4 servings

This creamy, garlicky mash is made from cauliflower instead of potatoes. We use garlic and thyme for depth and nonfat Greek yogurt and a little Parmesan for dairy richness and tang.

Level: Easy

Total: 45 min
Active: 25 min

Yield: 4 servings

Ingredients

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2 medium heads cauliflower (1 1/2 pounds each)

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves, chopped

3 cloves garlic, finely chopped

1/2 cup nonfat Greek yogurt

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

Directions

Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.
Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.