Cauliflower Purée

For Thanksgiving this year, I tried a bunch of new dishes, with the goal of keeping the food as "healthy" as possible. The first thing I did was replace our standard bacon mashed potatoes with this light and fluffy purée made from boiled while cauliflower. The cauliflower is cooked in chicken broth and mixed with roasted garlic and grated Parmesan giving for an additional umph of flavor. My family didn't even notice the difference and everybody really liked this healthier alternative to mashed potatoes. I had scale up the recipe to feed my family of 15 and roasted a whole head of garlic to mix with 5 small heads of cauliflower.

Cauliflower Purée
adapted from Gourmet

Ingredients 
1/2 lb cauliflower florets, chopped (2 2/3 cups) 
1/3 cup chicken broth 
1/2 teaspoon salt 
2 tablespoons heavy cream 
1 teaspoon unsalted butter 
1 garlic clove, roasted
Parsley, chopped
Grated Parmesan cheese 

Directions 
Simmer cauliflower, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream, butter and roasted garlic with a hand blender or food processor until smooth. Fold in chopped parsley and cheese to taste.

This dish can be made the night before you want to serve it. Just re-heat it in the microwave. Ray wanted a chunkier dish so I only puréed half the mixture and then mashed the rest of the cauliflower by hand to keep it chunky.