Mashed Cauliflower with Cream Cheese
Mashed Cauliflower with Cream Cheese blends riced cauliflower with butter, tangy cream cheese, and fresh chives for a velvety, potato-like mash that’s light yet satisfying. It’s subtly peppery and herbaceous, making a versatile side for weeknight dinners or holiday roasts without feeling heavy.
- Prep5 mins
- Cook8 mins
- Serves4
- DifficultyEasy
- 1
In a 2-quart saucepan, bring the chicken broth to a boil over medium-high heat. Add the frozen riced cauliflower and the ground black pepper. Use a spoon to break up the pieces and separate the cauliflower "grains." Return to a boil and cook, uncovered, for about 5 minutes.
- 2
Using a mesh sieve, drain the cauliflower well and transfer it to a blender. Add the butter and the cream cheese. Pulse several times, then purée for about 1 minute.
- 3
Stir in the chives and place in a serving bowl. Garnish with additional chives, if desired. Serve warm.
- Calories 82.23 kcal Low Source
- Protein 4.85 g Low Source
- Carbs 5.28 g Moderate
- Total Fat 4.67 g Moderate
- Saturated Fat 2.59 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 17.53 mg Moderate
- Sodium 408.27 mg Moderate
- Fiber 3.05 g Moderate
- Sugar 0.43 g Low Source
- Added Sugar 0.02 g Low Source
- Calcium 26.08 mg Low Source
- Iron 0.74 mg Low Source
- Potassium 225.84 mg Low Source
- Vitamin A 55.25 mcg_rae Low Source
- Vitamin C 1.87 mg Low Source
- Vitamin D 0.02 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛