Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 large egg yolks
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional)
- 1/4 cup shredded cheddar cheese (optional, for topping)
Instructions:
- Prepare the Cauliflower:
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until they are very tender, about 10-12 minutes.
- Drain the cauliflower well and let it sit for a few minutes to release excess moisture.
- Blend the Cauliflower:
- Place the cooked cauliflower in a food processor or blender. Add the softened butter, heavy cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Add Egg Yolks:
- Let the cauliflower mash cool slightly, then add the egg yolks. Blend again until the mixture is well combined and smooth.
- Pipe the Mixture:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Transfer the cauliflower mixture to a piping bag fitted with a large star tip. Pipe small mounds (about 2-3 inches in diameter) onto the prepared baking sheet, creating a spiral or rose shape. You can also use a spoon to create small mounds if you don’t have a piping bag.
- Bake:
- Bake in the preheated oven for about 15-20 minutes, or until the tops are golden brown and slightly crisp.
- Optional Topping:
- If desired, sprinkle shredded cheddar cheese on top of the duchess potatoes in the last 5 minutes of baking for a cheesy finish.
- Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with fresh chives if using, and serve warm.
Tips:
- Make sure the cauliflower is well-drained to avoid a watery mixture.
- Adjust the seasoning to your preference; you can add other herbs or spices like paprika, thyme, or nutmeg for additional flavor.
