Cheesy Mashed Cauliflower Recipe By Tasty Food

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

CHEESY MASHED CAULIFLOWER RECIPE (CAULIFLOWER MASH)

Steps:

• Cut the stalk off the cauliflower and chop the cauliflower head into 2-inch pieces.
• Fill a Dutch oven or stockpot 2/3rd full of water and bring it to a boil over medium-high heat.
• Add 1-tablespoon table salt and the cauliflower and reduce the heat to medium-low. Cook the cauliflower until very tender, about 20 minutes.
• Drain the cauliflower, and return it to the pot.
• Set the heat to LOW, and cook just until the excess moisture from the cauliflower cooks off, about 1 minute. Remove pan from the heat.
• Add 2 tablespoons butter, heavy cream, and pepper. Use an immersion blender or countertop blender to puree the cauliflower.
• Add the cheeses and season to taste with kosher salt, if needed.
• Serve immediately with a tab of butter and a sprinkle of fresh chives.
• Enjoy!

MASHED CHEESY CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Steam cauliflower over boiling water for 8-10 minutes or until fork tender.
• Place hot cauliflower into large bowl. Mix in cream cheese, Dijon mustard, and blue cheese. Use potato masher to blend well until mixture is smooth and cheeses are melted. Season to taste with salt and freshly ground black pepper.
• Spoon mixture into shallow baking dish. Sprinkle with Cheddar cheese. Bake until heated through and bubbly, about 10-12 minutes.

RICH CAULIFLOWER MASH

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.

CHEESY MASHED CAULIFLOWER - RACHAEL RAY

Steps:

• Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
• Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
• Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
• Uncover the pot and mash the cauliflower.
• Let some liquid cook off as you smash the cheeses into the cauliflower.
• As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

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.

CHEESY CAULIFLOWER MASH

Steps:

• Mix cream and chicken bouillon granules together in a small microwave-safe bowl. Microwave on medium until granules are soft, 20 to 30 seconds; set aside.
• 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 very tender, 20 to 25 minutes. Drain and place in a large bowl.
• Mash cauliflower using a hand mixer on low speed, about 1 minute. Add cream mixture and increase speed to high; mix together until creamy, 3 to 5 minutes. Sprinkle in shredded Cheddar cheese, seasoned salt, and garlic powder. Stir by hand until well-mixed and serve.

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.