GARLIC MASHED CAULIFLOWER
This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.
Provided by Andie
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
- Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
- Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 371.6 mg, Sugar 3.5 g
MOCK MASHED POTATOES
This creamy, garlicky mash is made from cauliflower instead of potatoes. We use garlic and thyme for depth and nonfat Greek yogurt and a little Parmesan for dairy richness and tang.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
- Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
- Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.
- Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.
Nutrition Facts : Calories 210, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 450 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 11 grams, Sugar 8 grams
MOCK MASHED POTATOES/CAULIFLOWER - QUICK AND EASY
I found this recipe in a specials' flier from Publix supermarket. It's delicious! You can also substitute a bag of mixed cauliflower/broccoli for a tasty variation.
Provided by nenejkmd
Categories Cauliflower
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cauliflower in microwave-safe bowl.
- Cover and microwave on HIGH 8 minutes.
- Stir in remaining ingredients and microwave 3-4 more minutes until tender.
- Process in food processor (or use hand blender) until smooth (about 30 seconds).
CAULIFLOWER MASHED POTATOES - LOW CARB!
Cauliflower mashed potatoes are a delicious alternative to a starchy based side dish. If you are looking for a way to cut some carbs from your diet, this is a tasty way to do it.
Provided by Sandra Shaffer
Categories Side Dish
Time 21m
Number Of Ingredients 7
Steps:
- Microwave or cook cauliflower over boiling water for about 6 minutes. Drain well and place pieces on a clean dish towel or paper towels and press gently to remove as mush moisture as possible.
- In a food processor, blender puree hot cauliflower with cream cheese, parmesan, garlic, chicken base and pepper until consistency is smooth and fluffy.
- Garnish as desired and serve immediately.
Nutrition Facts : Calories 65 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 112 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CAULIFLOWER MASHED POTATOES
Cauliflower Mashed Potatoes is an easy and delicious low carb alternative to traditional mashed potatoes, and just as smooth and creamy. Serve this healthy side dish with comfort food dinners, at the holidays or anytime you crave a creamy mash. If you have cut or reduced potatoes from your diet - these cauliflower 'potatoes' are the best alternative!
Provided by Olena Osipov
Categories Side
Time 15m
Number Of Ingredients 5
Steps:
- Separate cauliflower into florets and cut in smaller chunks.
- In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
- Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
- Add butter or olive oil, salt and ground black pepper to taste.
- Using an immersion blender (a food processor), process until very smooth or desired consistency.
Nutrition Facts : Calories 184 kcal, Sugar 12 g, Sodium 503 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 31 g, Fiber 12 g, Protein 12 g, Cholesterol 8 mg, ServingSize 1 serving
MOCK MASHED POTATOES/CAULIFLOWER ATKINS STYLE
Low carb mock mashed that dh likes best. This is not an exact recipe. He just said best I ever made so I am trying to back track and guess about what exactly I did.
Provided by CJJohnson
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Microwave cauliflower and butter in covered microwave dish for 5-10 minutes, until very soft. (Do not add water and do not drain after cooking)
- Grate Cheese.
- Add bullion,garlic, rosemary and horseradish.
- Use stick blender to combine and mash.
- If you need to wrap up other things before serving set to the side at this point.
- Right before serving reheat in microwave, blend again with stick blender.
- Add mayonnaise to taste.
MASHED CAULIFLOWER AND POTATOES
The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.
Provided by Sally Humeniuk
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
- While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
- Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
- While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup
CAULITATORS/CAULIFLOWER ( LOW CARB MOCK MASHED POTATOES)
These are really good... I have tried to make these other ways and they just dont turn out. I wont eat cauliflower any other way. I make it as healthy as I can. Enjoy
Provided by snaves
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cauliflower into small pieces, discarding the stems. Turn oven on 350 degrees.
- Place cauliflower in a pot with 1 cup chicken broth and bring to a boil. Turn heat on low so it simmers until the cauliflower is "mooshy".
- Place contents of pot into a bowl, add cream cheese, garlic, green onions, parsley and salt. Mix with mixer until well blended.
- Place in a 8x8 or small casserole dish. Top with cheese.
- Bake in oven for 15 minutes.
Nutrition Facts : Calories 83.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 14, Sodium 132.1, Carbohydrate 7.1, Fiber 2.2, Sugar 2.7, Protein 4.7
"MOCK" GARLIC MASHED POTATOES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.
Provided by Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
MOCK MASHED POTATOES/CAULIFLOWER
This is a wonderful low carb dish, and it is also a great way to eat cauliflower. Those who aren't a fan of cauliflower may love this dish!
Provided by Christa Sharp
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the cauliflower until it is very tender (about 15 minutes) drain and place into a mixing bowl add salt, pepper, butter, and any other spice to taste and begin mixing with a mixer add whipping cream slowly as you are mixing (be careful not to add too much!) Place the mixture into a Pyrex dish and bake for 20 minutes.
- If you want, you can sprinkle some shredded cheese on the top before baking, some extra butter, or a bit of paprika for color.
Nutrition Facts : Calories 112.7, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.5, Sodium 86.9, Carbohydrate 7.8, Fiber 3.6, Sugar 3.5, Protein 3.1
"MOCK" GARLIC MASHED POTATOES
Great low carb substitute for mashed potatoes ! This recipe is from The Food Network. Do make sure you drain very well. Enjoy !
Provided by Chef Shannon N.
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
- Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Nutrition Facts : Calories 153.2, Fat 12.1, SaturatedFat 7.3, Cholesterol 32.4, Sodium 153.2, Carbohydrate 7.9, Fiber 3, Sugar 3, Protein 5.6
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