Tricolor Mashed Cauliflower

This is a simple and tasty Parmesan Mashed Cauliflower dish featuring three colorful layers of cauliflower.

Sorry it’s been a little quiet here lately. It’s been an extremely busy start to the year and there hasn’t been time to get another comic done. So instead, I’m sharing a recipe featuring our current food obsession: cauliflower. I recently discovered how well cauliflower works as a substitute for potatoes. So far I’ve successfully made mashed cauliflower, cauliflower tots, and cauliflower buffalo wings. I’ve even made cauliflower pizza dough!

Mr. P was a little unsure of all the cauliflower madness at first, but now he’s really embraced it and loves it as much as I do. I’ve seen so many different colorful varieties of cauliflower this year: purple, yellow, white and green, so I thought I would do a multi-colored mashed cauliflower.

I will note, that the green and purple cauliflower don’t get quite as creamy as the white one. When I made mashed cauliflower with just the white cauliflower it had a consistency almost identical to mashed potatoes and tasted really really similar. That’s not the case with this version, but it’s still very delicious.

Tricolor Mashed Cauliflower
  • Repeat this for each of the three colors of cauliflower:
  • 1/2 medium head of cauliflower, cut into small florets
  • 3 cups of water
  • 1/2 cup shredded Parmesan cheese
  • 1-2 oz reduced fat cream cheese (you can also substitute with low fat sour cream)
  1. Cook cauliflower in boiling water until soft. Drain and remove cauliflower and pat dry. Place into a food processor and process until almost smooth. Add in Parmesan cheese and cream cheese and blend until texture becomes creamy and completely mashed. Season with salt and pepper as needed.
  2. Remove mashed cauliflower and repeat with other two colors.
  3. Dish out the cauliflower into clear glass cups. I did white first, then green, and finally purple. Garnish with chopped parsley if desired.