Creamy Mashed Cauliflower

Place the cauliflower in a steamer basket over boiling water. Let cook for 20 minutes or until the cauliflower is very tender. Remove the cauliflower from the steamer and place in a bowl of ice water for 3 minutes. Drain very well and let the cauliflower cool completely.

Transfer the cauliflower to a food processor. Pulse process for 10 seconds. Add 1/2 cup of the water to the food processor and then puree the mixture until smooth.

Transfer the puree to a saucepan over medium heat. In a small bowl, whisk together the remaining water and cornstarch until smooth. Stir into the cauliflower. Cook, stirring constantly, until the mixture starts to thicken.

Add the heavy cream, sugar, salt, white pepper, garlic powder, and onion powder. Cook, stirring frequently, for 5-10 minutes or until thickened.

Serve hot.

If looking to cut carbs, omit the cornstarch step and cook the cauliflower 3-5 minutes longer.