with just enough water to cover the pieces.  Cover and bring to a boil for about 1 minute.  You do not want to kill the cauliflower by overcooking it but rather just get it to the point that it is al dente (firm but not hard).  Rinse cooked cauliflower in cold water and set aside. Meanwhile, saut e shiitake mushroom with some olive oil in a skillet on stove set to medium-high heat just until it develops a nice darkened colour/sear.  Add a half Tbsp or so of paprika to the mushrooms and mix to combine.  Remove pan from heat. Place cooked cauliflower pieces in a blender or food processor and add: 2 Tbsp or so of olive oil (or milk if you prefer), pamesan cheese, onion powder, garlic powder and salt and pepper to taste.  Blend until the mixture is well combined and takes on a pure consistency. Adjust seasonings and thickness by adding more liquid if necessary. Place pured cauliflower into a large serving dish or individual serving dishes and top with another sprinkle of paprika and some warm shiitake mushrooms. 22 comments: What a good alternative (sort of) to mashed potatoes. Haha. I love cauliflower and it's nice to see in puree form so that we can use it as a side dish or put another dish over the puree. Shiitake has great umami and it definitely compliments with the light cauliflower flavor. Lovely!! Haha, I'm not sure cauliflower will ever fully take the place of potato