Trim off leaves and very end of stems of 3 heads cauliflower. All the rest is usable. Cut cauliflower into manageable chunks, put in a large stock pot, cover with water and boil the hell out it. Dump it into the sink, drain and let cool. If the heads are large it may take two boilings.
Take a handful and squeeze out all the water you can. Repeat until finished.
Put squished cauliflower in appropriate size mixing bowl and mash the hell out of it or/and the easy way is to use an emersion blender. This will make the cauliflower truly potato-like with a lot less clean up than using a food processor.
And then there is the steamed version and I am not opposed to it-I just do it as above. Please, use the cauliflower cores. They mash just like the florets and if you are throwing them away…
What else I do:
Since there are two of us I freeze 1½-2 cups in individual containers and pull out of freezer as needed and here is what happens: Even more water comes out…and I mean lots more. I drain off the liquid and heat it very slowly which pretty much gets rid of the last of its water and best thing?…no more watery mashed cauliflower!
With this recipe it’s Katy bar the door and the possibilities are nearly endless. Top it like you would a loaded baked potato, put garlic in it, put in under things-Oh good grief I can think of more things than I can write down and anyway you get the idea and I use it with quite a few of the entrée and soup recipes on the site.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.