Mashed Cauliflower with Onions and Parmesan

Inspiration: I began eating mashed cauliflower as a replacement for mashed potatoes, but you know what? I really, really love it now for what it is and crave it even over mashed potatoes. It’s the perfect option for any type of comfort meal!

What we Loved: I really enjoy mashed cauliflower just with some lots of butter and salt, but by adding Parmesan and loads of onions, it’s really over the top delicious. I could probably eat this for a meal several times a week and be a happy girl. The Parmesan adds a wonderful nutty and cheesy flavor, and the onions make the entire dish taste so rich and, well, oniony. With that combination of strong flavors, you really don’t need any butter or other toppings at all. We both love this preparation and would list it as our favorite way (so far) to enjoy mashed cauliflower.

Helpful Hints: You really can’t have too many onions in this recipe. That sweet, buttery sauteed flavor really is the best part of the dish. I’ve made it several times, and each time, I throw in (a lot) more onions. And, each time, I think that next time, I’ll add more onions :)

Mashed Cauliflower with Onions and Parmesan
Source: Original recipe

I’m afraid that this recipe is going to be rather imprecise. Use as much or as little of the ingredients as you prefer.

Extra virgin olive oil
Onion,  diced
1 head cauliflower, chopped into florets
Butter
Splash of milk
Kosher salt and black pepper
Parmesan cheese, freshly grated

1. Heat a drizzle of olive oil in a saute pan. Add the onions, and saute until softened, approximately 5 minutes.

2. Place the cauliflower in a sauce pan. Cover with water, bring to a boil, and cook for 4-5 minutes until softened. Drain the cauliflower, and place it in a food processor.

3. Puree the cauliflower with a pat of butter and a splash of milk. Season to taste with salt and pepper.

4. Place the mashed cauliflower back into the sauce pan. Mix in the onions and Parmesan. Cover over low heat to keep warm, or serve immediately.

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