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.
THE BEST MASHED CAULIFLOWER
The Best Mashed Cauliflower, EVER! This recipe is so delicious, ULTRA creamy and just about perfect.
Provided by Nora
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Cook cauliflower: Place cauliflower in a large pot and cover with water and 1/2 teaspoon salt. Boil until buttery-tender. Drain very well. Place back in the pot over medium-low heat. Stirring from time to time (don't burn it!), steam off all the excess water (about 3-4 minutes). Take off the heat.
- Make the mash: Place the cauliflower in a large food processor with the blade attachment. Add all other ingredients and process until thick and smooth.
- Serve warm topped with extra butter and chives, if you like.
Nutrition Facts : ServingSize 1 serving, Calories 134 kcal, Carbohydrate 11 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 469 mg, Fiber 4 g, Sugar 5 g
CAULIFLOWER MASHED POTATOES
I actually fooled my husband with these, he really thought they were mashed potatoes and loved them, even after I told him!
Provided by Derf2440
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cauliflower, garlic and broth in a large saucepan. If the broth does not cover the cauliflower add water to cover.
- Bring to a boil, reduce heat to medium low and simmer until cauliflower is fork tender, about 15 minutes.
- Drain cauliflower and garlic, reserving 2 tablespoons broth.
- Hand mash, or if you'd rather transfer to a food processor and process 'til smooth, adding broth if necessary to moisten mixture.
- Season with salt and pepper; add chives and parsley and stir.
- Serve hot.
Nutrition Facts : Calories 88.7, Fat 1.8, SaturatedFat 0.5, Sodium 124, Carbohydrate 13.8, Fiber 4.3, Sugar 4.3, Protein 8.2
CREAMY WHIPPED FETA AND MASHED CAULIFLOWER MASH RECIPE
Creamy Whipped Feta and Mashed Cauliflower Mash recipe is a great lighter alternative to mashed potatoes for your dinner table. The whipped feta and chives make it that little bit fancy, ensuring your guests will be delighted.
Provided by Donna
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Place the cauliflower in a steamer over boiling water and steam until tender, about 10 minutes
- Pop the steamed cauliflower into a large bowl with the butter, greek yogurt and feta and blitz with a handheld blender until creamy. Alternatively pop into the food processor and process until smooth, or use a handheld masher (although the results won't be as smooth)
- Add in the green onions, chives and parsley and mix well to combine
- Salt and pepper to taste. If a creamier result is needed, then add in some milk until you reach the desired consistency. Serve and enjoy
Nutrition Facts : Calories 83 kcal, Carbohydrate 6.5 g, Protein 4.8 g, Fat 4.8 g, SaturatedFat 3.2 g, Cholesterol 17 mg, Sodium 188 mg, Fiber 2.6 g, Sugar 3.3 g, ServingSize 1 serving
THE BEST KETO MASHED CAULIFLOWER RECIPE
Learn how to make mashed cauliflower that's smooth, creamy, and low carb! The BEST keto mashed cauliflower recipe (cauliflower mash) needs just 4 ingredients.
Provided by Maya Krampf
Categories Side Dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 kcal, Carbohydrate 8.3 g, Protein 3.5 g, Fat 9.5 g, SaturatedFat 3.8 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 531.3 mg, Fiber 3.1 g, Sugar 3.1 g, UnsaturatedFat 2.5 g, ServingSize 1 serving
CAULIFLOWER MASH
How to Make Cauliflower Mash | Cauliflower Mash
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 140, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 215 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
CREAMY MASHED CAULIFLOWER "POTATOES"
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Provided by Rhoda Boone
Categories Side Cauliflower Milk/Cream Quick & Easy Vegetarian Wheat/Gluten-Free Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 7
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
It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CAULIFLOWER CHEESE MASH WITH THYME
Two great side dishes combined, this herby mashed potato with cauliflower and cheddar works perfectly with sausages, veal or chicken
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
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
MASHED CAULIFLOWER
Make and share this Mashed Cauliflower recipe from Food.com.
Provided by cates.shannon
Categories Cauliflower
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 102, Fat 6.3, SaturatedFat 3.7, Cholesterol 17.1, Sodium 176.7, Carbohydrate 7.8, Fiber 3, Sugar 3, Protein 5.5
MASHED CAULIFLOWER
Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream and Parmesan is the low carb side dish of your dreams! Keto approved and taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven't tried this before, you will fall in love with Cauliflower Mashed Potatoes!
Provided by Karina
Categories Side Dish
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 61 mg, ServingSize 1 serving
THE CREAMIEST WHOLE30 MASHED CAULIFLOWER {WHOLE30 + PALEO + GLUTEN FREE + VEGAN OPTION}
This recipe for the creamiest Whole30 Mashed Cauliflower is thick and creamy without any cheese or sour cream! A healthy side dish that is a perfect low carb swap for traditional mashed potatoes. With a slightly sweet and nutty flavor and absolutely luscious texture, this recipe is sure to be a hit. Whole30, paleo, gluten free, and with a vegan option. I found inspiration for this recipe from these two sources: How to Make the Creamiest Mashed Cauliflower The BEST Cauliflower Mash
Provided by Nyssa Tanner
Categories Side dish
Time 30m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 1 cup, Calories 147 calories, Sugar 4 g, Sodium 510.9 mg, Fat 11.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 11 g, Fiber 4.2 g, Protein 4.2 g, Cholesterol 0 mg
CREAMY DAIRY-FREE MASHED CAULIFLOWER
Mashed potatoes are great, but you know what's as good or even better? Creamy mashed cauliflower! This easy mashed cauliflower recipe is vegan, low carb, keto-friendly and an AIP-approved mashed potato alternative. Can be made with fresh or frozen cauliflower too
Provided by Alison Marras
Categories Side Dish
Time 20m
Number Of Ingredients 5
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.
POTATO AND CAULIFLOWER MASH
Onion-flavored cheese adds great flavor, but you can also use cream cheese with chives. For even more buttery flavor, use Yukon Gold potatoes - simply cut 1-1/2 lbs. into 1-inch chunks to keep the cooking time down. This is a great way to get the kids to eat cauliflower!
Provided by JackieOhNo
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 164.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 459, Carbohydrate 21.8, Fiber 3.4, Sugar 1.7, Protein 3.1
RICH CAULIFLOWER MASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
- Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.
CAULIFLOWER MASH
Good replacement to potato mash
Provided by Надежда
Time 30m
Yield Serves 4
Number Of Ingredients 0
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.
"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
CAULIFLOWER MASH
Make and share this Cauliflower Mash recipe from Food.com.
Provided by Member 610488
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 91.8, Fat 2.7, SaturatedFat 0.4, Sodium 51.4, Carbohydrate 15.4, Fiber 3.8, Sugar 3.2, Protein 3.7
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- Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
- In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
- Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.
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- Cut the cauliflower into small florets and steam. I use a microwave safe container and steam until completely soft and falling apart. In my microwave, this is usually about 6 - 7 minutes for fresh, 10 minutes for frozen
- Blend the cauliflower with cubed butter, cream, salt and pepper. Depending on the strength of your blender/food processor this could take 30 seconds - 2 minutes.
- Scrape down the sides as required and continue blending until you are left with a smooth, fluffy mash.
- Note if it doesn't blend smoothly, the cauliflower should have been cooked longer. When in doubt, cook it more not less! You can't overcook it like potato, so keep cooking until a fork goes through the cauliflower like butter.
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- Break cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, about 12 minutes.
- While cauliflower is cooking, heat a small pan over medium heat. Add 1 teaspoon ghee, minced garlic and a pinch of sea salt. Sauté until garlic is tender and fragrant. Be careful not to burn the garlic.
- Drain cauliflower and carefully place in a large food processor with sautéd garlic, 1/2 Tablespoon ghee, parmesan cheese, salt, pepper and chives. Process until cauliflower is smooth. Transfer to a bowl, top with chives and serve.
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- Remove the base and outer leaves from the cauliflower and wash. Chop into small 0.5 - 1 cm (0.2-0.3 inch) pieces. Don't worry about keeping florets intact
- In a large pot, bring 3/4 cup (180ml) of water to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 10-15 minutes, or until the cauliflower is very tender.
- Use a slotted spoon to transfer the cauliflower to a food processor. Blend until smooth adding some of the cooking liquid if needed (alternatively add baby milk).
- Add the butter and blend until smooth. Add salt and pepper, adjusting seasoning to suit taste. Add the thyme and process until just combined.
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