GARLIC MASHED CAULIFLOWER
I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! -Jean Keiser, West Chester, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes, stirring occasionally. Drain cauliflower and garlic; return to pan., Mash cauliflower mixture to desired consistency. Stir in milk, mayonnaise, salt and white pepper. If desired, sprinkle with cracked pepper and chives.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ART SMITH'S GARLIC MASHED CAULIFLOWER
Steps:
- Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
"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
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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CREAMY GARLIC MASHED CAULIFLOWER - AHEAD OF THYME
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Reviews 35Calories 131 per servingCategory Dinner
- Bring a large cooking pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
- While the cauliflower is cooking, melt butter in a frying pan over medium heat. Sauté the garlic for about 2 minutes until fragrant and soft. Remove from heat and set aside.
- In a food processor, add the cooked cauliflower, sautéed garlic with the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Puree on high until smooth, about 1 minute.
- Serve hot and sprinkle some fresh herbs (such as parsley, chives or rosemary) and freshly cracked black pepper on top.
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- Bring a large pot of salted water to a boil. Add the cauliflower and boil until knife-tender, about 10 minutes. Drain and transfer to a food processor.
- Puree the cauliflower with the butter, garlic, mustard, salt, and pepper. Season to taste and garnish with chives, if desired.
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