Healthy Mashed Potatoescauliflower Food

MASHED CAULIFLOWER AND POTATOES

Steps:

• Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
• Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
• While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
• Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
• Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
• Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
• While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
• Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
• Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
• Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

"MOCK" GARLIC MASHED POTATOES

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.

MASHED POTATOES WITH CAULIFLOWER

Steps:

• Remove the core from the cauliflower and cut it into large florets.
• Peel and dice the potatoes. They are more dense than cauliflower, cutting them into a dice smaller in size than the cauliflower will ensure both cook evenly and be done at the same time.
• Combine cauliflower & potatoes in a large pot & cover with cold water - add a heaping tablespoon of salt.
• Bring water to a boil, reduce to simmer until the potatoes & cauliflower are fork tender, 12-15 minutes. Drain really well in a colander and return the potatoes and cauliflower to the hot pot that you cooked them in set on the stove (burner off). Setting them back on the stove, onto the hot burner will steam the remaining water off the vegetables.
• In a small pan, warm the sour cream and butter. Add it to the potatoes along with the shredded cheese. With a potato masher, potato ricer or a hand mixer, mash/mix until they are well combined. If the potatoes need some extra moisture, add the milk.
• Taste & adjust seasonings. Because the cheese is salty, you may not need any additional salt, but I always add a pinch of pepper.

MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)

Steps:

• Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
• Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
• Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.

HEALTHY MASHED POTATOES/CAULIFLOWER

Steps:

• Cook cauliflower until fork tender.
• Drain and mash cauliflower by hand or in food processor until desired consistency.
• Mix in margarine and sour cream, to taste.
• Add salt and pepper, to taste.

GARLIC MASHED CAULIFLOWER

Steps:

• 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 tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

MASHED POTATOES WITH CAULIFLOWER

Steps:

• 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
• 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.

MOCK MASHED POTATOES/CAULIFLOWER

Steps:

• Steam or microwave cauliflower until Very soft.
• Put cauliflower in blender or food processor with butter and sour cream.
• Process or blend until creamy like mashed potatoes.
• Add seasonings to taste and serve immediately.
• Grated cheese or minced chives make a nice topping.

LINDA'S FAUX MASHED POTATOES/CAULIFLOWER

Steps:

• Clean the leaves off the cauliflower, and cut off the end of the stem.
• Place on a glass plate, and add as much water into the dish as you can without spilling. Place a paper towel over the cauliflower, and put in microwave.
• Cook on high for 10-12 minutes.
• Take out, and cut into pieces small enough to fit in your blender.
• Put enough cauliflower to fill blender about 1/2 way with cauliflower, add about 1/2 the half and half.
• Turn on blender using the liquify button. Stop when it no longer seems to be mixing, and stir with a spoon. Puree until all is.
• liquified. It will look like mashed potatoes.
• Empty this into a dish, and add more cauliflower and half and half to the blender.
• Repeat procedure.
• When all done put potatoes in a glass dish and put in microwave, and heat until bubbling, about 3 minutes.
• Serve with butter on the top, and sprinkle with salt and pepper. I used Nu-Salt.

CAULIFLOWER MASHED "POTATOES"

Steps:

• In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
• In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
• Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
• Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

FAKE MASHED POTATOES/CAULIFLOWER

Steps:

• Steam the cauliflower until tender.
• I prefer to do this in the microwave. Drain well.
• Place the steamed cauliflower in the food processor or mixer.
• Do not put it in a blender, it doesn't give it the right consistency.
• Pulse slowly adding only a little of the cream, butter and sour cream at a time.
• Watch out that it doesn't get too runny.
• Add the garlic and salt and pepper.
• Keep mixing until smooth.

SOUTH BEACH " MASHED POTATOES/CAULIFLOWER"

Steps:

• Remove florets and steam until very soft.
• Put in food processor and pulse until fluffy.
• Season with "butter", milk, salt and pepper.
• Serve and enjoy.

ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER

Steps:

• boil potatoes and cauliflower together till tender.
• drain and mash potatoes,cauliflower,oil and butter.
• add rest of ingredients mix through.
• ENJOY!

MOCK MASHED POTATOES/CAULIFLOWER ATKINS STYLE

Steps:

• Microwave cauliflower and butter in covered microwave dish for 5-10 minutes, until very soft. (Do not add water and do not drain after cooking)
• Grate Cheese.
• Add bullion,garlic, rosemary and horseradish.
• Use stick blender to combine and mash.
• If you need to wrap up other things before serving set to the side at this point.
• Right before serving reheat in microwave, blend again with stick blender.
• Add mayonnaise to taste.