heads of cauliflower, or 2 bags of frozen cauliflower florets
cream cheese, room temperature
If using fresh cauliflower(more work, but my preference), cut the florets away from the core. Then cut larger florets into quarters and medium sized in half.
Place cauliflower in large pot of salted, rapidly boiling water and cook on medium heat until very tender - about 30 minutes.
Drain in large colander.
Using cheesecloth or a non-terrycloth tea towel and working in batches, squeeze as much liquid out of the cooked cauliflower as possible. This is imperative to achieve the correct consistency.
Put all ingredients into a food processor and pulse until very smooth. If you don't have a food processor, use a potato ricer or masher.
Put pureed mixture into a buttered baking dish and bake in a preheated 350 degree oven for 25 - 30 minutes or until the top begins to brown.
Last Updated: Sun, Jul 17, 2011