Cauliflower Mash Food

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.

THE BEST KETO MASHED CAULIFLOWER RECIPE

Steps:

• Place the cauliflower florets into a large bowl with 1/2 cup (118 mL) water. Cover the top with plastic wrap.
• Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.
• Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
• Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
• Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.
• Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
• Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
• Adjust salt to taste.
• Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.

CAULIFLOWER PUREE

Steps:

• Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
• Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

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.

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.

THE CREAMIEST WHOLE30 MASHED CAULIFLOWER {WHOLE30 + PALEO + GLUTEN FREE + VEGAN OPTION}

Steps:

• Cut the cauliflower in half, and then make a V shaped cut to remove the woody core. Slice the cauliflower very thin and then pass your knife through those thin pieces a few more times to get super small pieces. If there are any tough woody stems discard those or set aside for another use.
• In a large pot melt ghee over medium high heat and add cauliflower, chopped garlic, and sea salt. Sauté, stirring frequently, until cauliflower has started to soften and garlic is aromatic - about 5-6 minutes.
• Pour in 1/4 cup liquid of choice and reduce heat to medium low. Cover and cook for about 10-12 minutes - until cauliflower is fall apart tender.
• Purée cooked cauliflower and garlic in the pot using an immersion blender until desired consistency is reached. You can also pulse the cauliflower in a food processor or blender, or use a potato masher to mash until smooth. If using a potato masher the mashed cauliflower will be a little more texturized + less smooth, but still delicious.
• Season to taste with salt and pepper and serve immediately!

CAULIFLOWER CHEESE MASH WITH THYME

Steps:

• Put the potato in a pan of salted water and bring to the boil. Add the cauliflower and boil both vegetables until tender. Meanwhile, heat the milk with the butter, thyme and cheese. When the veg is ready, drain well and blitz in a food processor.
• Gradually add the milk mixture (remove the thyme) until you get a smooth, thick purée. Season with salt, pepper and nutmeg. Serve with sausages, if you like.

CAULIFLOWER MASHED POTATOES

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.

CREAMY DAIRY-FREE MASHED CAULIFLOWER

Steps:

• Bring water to boil and place florets in a steam rack on top, covering until tender and you can easily pierce with a fork (but they're not falling apart), approx. 7-8 minutes or so. Alternatively, you may steam in the microwave for 3-4 minutes (do in 2-3 batches in a bow.) If using cauliflower rice, a steam basket won't work. You can try sauteéing in 1 Tbsp of extra-virgin olive oil in a non-stick or cast iron skillet just until soft and you'll need the amount of ounces as noted above.
• Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. (you may need to do this in batches if you have a small food processor). You may alternativeely mash using a hand masher, an emulsion blender in a largee mixing bowl or pot if you don't have a food processor.
• Transfer the mashed cauliflower to a serving dish and top with more oil or butter/ghee and fresh chives and sea salt if needed. Hot tip: check out my herbed mushroom gravy as a perfect topping.

CAULIFLOWER MASH

Steps:

• Place cauliflower in a large saucepan; add water to cover. Bring to a boil. Reduce heat. Simmer, covered, until tender, 10-12 minutes. Drain; return to pan. , Meanwhile, combine remaining ingredients in a small saucepan. Bring to a boil. Immediately remove from heat and strain; discard garlic, peppercorns and bay leaf. Add broth to cauliflower. Mash to reach desired consistency.

MASHED CAULIFLOWER

Steps:

• Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
• In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
• Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
• Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

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.

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:

• Place cauliflower and garlic in a steamer over a large saucepan of boiling water. Steam for 20 minutes or until tender. Place cauliflower and garlic in a food processor. Season. Process, adding oil in a thin stream, until smooth.
• Season with pepper and serve drizzled with extra oil.