California Mashers Houlihans Mashed Cauliflower Food

GARLIC MASHED CAULIFLOWER

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.

CAULIFLOWER MASH

Steps:

• Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.

ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER

Steps:

• boil potatoes and cauliflower together till tender.
• drain and mash potatoes,cauliflower,oil and butter.
• add rest of ingredients mix through.
• ENJOY!

MASHED CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

MASHED CAULIFLOWER

Steps:

• Steam or boil cauliflower and garlic until soft.
• Drain the cauliflower, then add buttermilk, butter, salt, pepper and purée with an immersion blender. (If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it!) A regular blender would work fine as well.

CREAMY MASHED CAULIFLOWER "POTATOES"

Steps:

• Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
• Do Ahead
• Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

MASHED CAULIFLOWER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside.
• Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter.
• Mash cauliflower in the pot using a hand blender until creamy.
• Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper.
• Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.

CAULIFLOWER MASH

Steps:

• Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat.
• Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.
• In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low and return vegetables to saucepan.
• With potato masher or slotted spoon, mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

CAULIFLOWER MASH

Steps:

• Chop off the florets from 1 large head cauliflower and place them in a steamer basket set in a pot filled with 1 inch boiling water. Cover and steam until soft, about 20 minutes. Puree the cauliflower with 3 tablespoons butter, a pinch of nutmeg, and salt to taste. Fry sage leaves in a few tablespoons butter; pour over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CALIFORNIA MASHERS (HOULIHAN'S MASHED CAULIFLOWER)

Steps:

• Preheat oven to 350
• Wash and segment the cauliflower, Steam for 25 minutes until VERY tender. Drain well and pat dry.
• Combine cauliflower, butter flavor spray and ricotta chese in mixing bowl and blend well. Taste and add salt, low fat sour cream, pepper and garlic powder to taste.(Start with 1/2 teaspoon salt and 1/8 each of pepper and garlic and go from there).
• Stir in 1/4 cup low fat cheese. Pour mixture into baking dish and top with remaining shredded low fat cheese. Sprinkle bread crumbs over top.
• Bake uncovered for 25 minutes.

MASHED CAULIFLOWER

Steps:

• Clean the cauliflower and cut into small pieces. Cook in a large pot of boiling water for 6-10 minutes, until very well done.
• Drain well. Pat between paper towels or spin in a salad spinner to remove as much water as possible. Do not let cool.
• Pulse the all ingredients in a food processor until smooth.

CALIFORNIA MASHERS (HOULIHAN'S MASHED CAULIFLOWER)

Steps:

• Preheat oven to 350 Wash and segment the cauliflower, Steam for 25 minutes until VERY tender. Drain well and pat dry. Combine cauliflower, butter flavor spray and ricotta chese in mixing bowl and blend well. Taste and add salt, low fat sour cream, pepper and garlic powder to taste.(Start with 1/2 teaspoon salt and 1/8 each of pepper and garlic and go from there). Stir in 1/4 cup low fat cheese. Pour mixture into baking dish and top with remaining shredded low fat cheese. Sprinkle bread crumbs over top. Bake uncovered for 25 minutes.

POTATO AND CAULIFLOWER MASH

Steps:

• In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so. Over high heat, bring to boil. Cook until tender, about 20 minutes; drain.
• On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes. Stir in chives.

CAULIFLOWER MASH

Steps:

• Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
• Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
• Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

HERB MASHED CAULIFLOWER

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and let cook until fork-tender, about 8 minutes. Drain thoroughly and transfer to a food processor. Add the Greek yogurt, butter, garlic, dill, and parsley and process until creamy. Season with salt and pepper to taste, add the Parmesan, and process until just combined.
• Transfer to a bowl and garnish with more dill and parsley. Serve hot.