Here is the absolutely fabulous side dish we made last night, and ate up every bite. So easy! This is a vegan recipe, so I substituted skim milk for the soy milk, and our normal low-fat butter for the Earth Balance. The texture is smoother than regular mashed potatoes, but the taste was spot on. I am going to make it next week when my parents are here, so I can have "mashed potatoes" when my mom makes her famous spuds for everyone else. Recipe can be found at the website below.
You Won't Believe It's Not Mashed Potatoes
1 head cauliflower, broken into florets
1/8 cup unsweetened soymilk
3 tablespoons vegetarian butter spread (like Earth Balance)
Cracked black pepper
Small bunch fresh chives, finely minced
Place cauliflower in a steamer basket above a pot of boiling water. Cook covered until fork tender, about 12 minutes.
Preheat oven to 325 degrees and lightly oil a 9-inch baking dish. Transfer cauliflower to a food processor or blender. Add soymilk, vegetarian butter spread, salt and pepper to taste, and puree until smooth. Spoon into baking dish and bake uncovered, for about 8 minutes, until bubbly. Fold in chives and serve hot.
Makes 3-4 servings.