Mashed Cauliflower

Mashed Cauliflower

Makes 4 large servings or 6 medium servings

3, 12 oz (36 oz. total) pkg of frozen cauliflower (the frozen kind seems to get a little softer for mashing), thawed (I used 2 heads of fresh cauliflower)
1 Tbsp. olive oil
1 yellow onion, chopped
2-3 tsp. minced garlic (or about 4 fresh cloves, minced)
1 Tbsp. dried parsley (or fresh)
1 tsp. ground rosemary
4 Tbsp. cream cheese
1 Tbsp. butter
1/4 c. grated parmesan cheese (I add about 1/2 c. parmesan)
salt and pepper to taste

In a medium saucepan, steam your thawed cauliflower  for about 10-15 minutes.  (If using fresh cauliflower cook 20-30 minutes).
Meanwhile, cook your onions and garlic in the olive oil on medium-low until caramelized a golden brown.
Add your herbs and seasoning to the onion mixture.
When the cauliflower seems soft enough to mash, empty the water from the pot, and put the cauliflower back in that pot over the warm stove-pot.   Add your onion mixture, cream cheese, parmesan, and butter to the warm cauliflower.  Mash with a potato masher (works best) or large serving utensil until it becomes smoother.  This will take about 3 to 4 minutes.
Taste and see how you like it.  At this point, I may add additional herbs or spices, or another pinch of parmesan.  You can check your consistency as well.  I don't mind mine chunkier, but others may like it smoother.

You can see my recipe comes out more yellow in color because I use caramelized onions.  You could omit them, and try using some dried onion flakes instead or more onion powder to get a whiter color like a potato.  But, I love onions.
Source: Toady show

I made these and they turned out good, very flavorful and moist.