Light Creamy Swiss
Whipped Potatoes That Aren’t
Is there anything in the world that can compare to the perfection of whipped potatoes? Let’s see. Ummmm. Well. Come to think of it… yeah. But in this quick and easy recipe, you just leave one thing out. The potato.
Combine cauliflower pieces and broth in a 2-quart saucepan over medium-high heat.
Bring to a boil; reduce heat to medium and cover. Simmer for about 5-6 minutes or until tender.
Drain thoroughly (don’t discard the broth; you can reserve it for another use!) and return cauliflower to the saucepan.
Cook over medium heat for an additional minute, while stirring to eliminate excess moisture.
Transfer to a food processor fitted with a metal blade. Add garlic, onion & cheese; pulse until smooth. Season with salt and pepper. **Cook’s Tip: consistency should be thicker, like whipped potatoes. However, you can loosen the consistency with a bit of the reserved cooking broth, if needed.**
Transfer to a serving bowl & garnish with chopped chives.
Also tastes great reheated the next day. Who needs potatoes? Save them for making French fries!
makes about 2 cups | serving size: 1 cup
Recipe developed by Soigné Culinary Artistry