Creamy Whipped Feta And Mashed Cauliflower Mash Food
CREAMY WHIPPED CAULIFLOWER MASH
Whipped cauliflower is a great way to incorporate more healthy vegetables into your diet and is an excellent way to replace the starch at the dinner table. These are SO good you won't even miss regular old mashed potatoes.
Provided by Laurie McNamara
Categories Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Place the cauliflower florets into a colander and rinse under cool water.
- Place them into a steamer basket and set into a pot of simmering water. Cover and steam for 15-20 minutes or until the cauliflower is tender. I pierced mine with a knife to check, when it glides in without meeting any resistance the cauliflower is done.
- Add the steamed cauliflower to the bowl of your food processor, or high-powered blender and add in the bacon fat, salt, pepper and garlic powder.
- Puree until smooth, scraping down the sides every-so-often.
- Serve immediately or keep warm under foil.
Nutrition Facts : ServingSize 1 g, Calories 91 kcal, Carbohydrate 10 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 646 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 3 g
MASHED CAULIFLOWER
For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that's needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.
Provided by Ali Slagle
Categories easy, quick, weeknight, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
- Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You'll use about about 1/4 cup of milk.)
- Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.
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