Ingredients
1 14 kg cauliflower (large size should be close)
6 tablespoons low-fat cream cheese
2 teaspoons sea salt
14 cup skim milk
ground pepper (to taste)
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Break the cauliflower into florets and rinse. Chop up florets if they are very large so they cook more evenly. Bring a pot of water to a boil (you can add salt if you wish) and then add in the cauliflower. Turn heat down till it is at a rapid simmer and cook 15-20 minutes or till the cauliflower is very soft. Drain florets from water and mash in a bowl, adding salt, pepper, cream cheese and skim milk.