Mashed Cauliflower Comfort Food

INSTANT MASHED CAULIFLOWER

Steps:

• Place small dice cauliflower in a wide bowl. Cover with 2-3 wet kitchen towels. Microwave on high for 6 minutes. Check and stir once in between until cauliflower is tender. Make sure towels are wet or re-wet and continue.
• In food processor, add cooked cauliflower with garlic, heavy cream, butter, and parmesan. Pulse until cauliflower is smooth pureed. Taste and adjust salt. Pulse once again to distribute salt in puree. Add black pepper. (optional)
• Transfer to bowl, garnish with fresh chopped parsley or chives. Serve and enjoy!

THE BEST MASHED CAULIFLOWER

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.

CAULIFLOWER MASHED POTATOES

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.

EASY GARLIC MASHED CAULIFLOWER

Steps:

• Preheat your oven to 400 F. Cut the top 1/2-inch of the garlic head off to expose cloves. Lay the garlic on a sheet of foil, drizzle it with olive oil and wrap it to enclose. Roast the garlic in your preheated oven until the cloves have softened and are just lightly golden brown, about 40 - 45 minutes.
• Bring a medium pot of water to a boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain the cauliflower.
• Remove the garlic from the skin (just squeeze them upward to remove).
• Place the cauliflower and garlic, along with the remaining ingredients into a blender or food processor and pulse until smooth and creamy.

LOW CARB SHEPHERD'S PIE WITH CAULIFLOWER MASH

Steps:

• Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
• Place a steamer basket in a large pot over simmering water. Add the cauliflower florets and stem for 12-15 minutes, until very tender.
• While the cauliflower is cooking, heat a skillet over medium heat.
• Add the ground beef, onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
• Add the mushrooms and green beans, and saute for about 5 minutes until the mushrooms are tender.
• Stir in the beef broth tomato paste, and Worcestershire sauce. Bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
• While the meat mixture is simmering, remove the cauliflower from the pot and allow some of the excess moisture to evaporate.
• Transfer cauliflower to a food processor or blender. Add Greek yogurt, egg, ½ cup shredded cheddar cheese, and 1 teaspoon salt to the potatoes. Blend or puree until smooth, stopping to scrape down the sides if needed.
• Add the meat mixture to the prepared casserole dish, then top with the mashed cauliflower and remaining cheese.
• Bake for 30-35 minutes, or until heated through, and cheese is slightly browned.

THE CREAMIEST WHOLE30 MASHED CAULIFLOWER {WHOLE30 + PALEO + GLUTEN FREE + VEGAN OPTION}

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!

MASHED CAULIFLOWER COMFORT FOOD

Steps:

• Cut cauliflower (including stems) into chunks. Microwave in a covered dish for 8 minutes.
• Combine all ingredients in bowl of food processor and blend to desired consistency (don't forget to scrape down the sides).
• Sit down to a big bowl of warm, creamy, delicious comfort food that won't ruin your healthy diet!

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.

EASY LOW CARB, KETO MASHED CAULIFLOWER

Steps:

• Set a large pot of water to boil over high heat.
• Cut cauliflower in quarters and cut out stem of each quarter. Pull off any green leaves that may be left. Break the cauliflower into florets and place the florets in boiling water for about 6-8 minutes, or until tender when pricked with a fork. Drain well in a strainer.
• While cauliflower is cooking measure out the remaining ingredients (your mise en place). Pour (dump) the hot, drained cauliflower into a food processor. Add the parmesan, cream cheese, butter garlic, bouillon and salt. Puree until smooth and creamy (pulse a few time before pressing the puree button).
• To serve: Empty contents of food processor into serving bowl and sprinkle with chopped parsley. Additional butter can be added to taste.

KETO SALISBURY STEAK

Steps:

• Add the beef, egg, almond flour, Parmesan, onion, garlic powder, salt, and pepper to a mixing bowl and combine well.
• Form beef mixture into 4 oval patties.
• Heat the butter and avocado oil in a large cast iron skillet over medium heat until hot.
• Add the beef patties and cook for 5 minutes, covered.
• Remove the lid, flip the patties and cook for 4 more minutes or until cooked through.
• Remove the patties from the pan and set aside. Drain grease from the pan.
• Add the butter to the skillet over medium heat and let melt. Stir in the garlic powder and xanthan gum and cook for 30 seconds.
• Stir in the beef broth and Worcestershire sauce and bring to a simmer over medium heat, stirring often. Cook until mixture has thickened, about 5 minutes.
• Taste and season gravy with salt and pepper.
• Add steaks back to the skillet with the gravy and cook for 2 minutes to warm, topping the steaks with the gravy.
• Sprinkle with parsley before serving.

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.

MASHED CAULIFLOWER WITH ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees.
• Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.
• Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.
• Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it's smooth like mashed potatoes. This may take a few minutes.
• Season with salt and pepper to taste. Can garnish with extra sprinkle of thyme and a drizzle of good olive oil to serve.

CAULIFLOWER AND POTATO MASH

Steps:

• Place potatoes and cauliflower in a large saucepan with 1 + 1/4 cup broth and enough water to just cover the vegetables. Boil until potatoes are fork tender (~15-20 minutes)
• Reserve 1/2 cup of the cooking liquid and set aside. Drain the remaining liquid
• In the same pan, mash the cooked potatoes and cauliflower with 3/4 cup broth, butter, and sour cream until desired consistency is reached. Add additional reserved liquid if needed. Stir in chives, salt, and pepper.*
• Serve with additional butter, gravy, or your favorite mashed potato toppings and enjoy!

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.

MASHED CAULIFLOWER

Steps:

• Chop / break cauliflower into small pieces.
• Steam, roast, or boil until soft, 20-25 minutes (I used a bamboo stacked steamer).
• In the pot you steamed or boiled in, mash cauliflower with milk, butter, salt and pepper.
• Add roasted garlic cloves, mash to combine.
• For a smoother texture: purée in batches in high speed blender or food processor.
• Transfer to serving bowl.

HARVEST FESTIVAL MINCED BEEF & VEGETABLE CASSEROLE

Steps:

• Spray the low-fat spray into a heavy based casserole dish and add the onions and garlic, put the lid on and sauté over a low heat for 3 to 5 minutes.
• Add the minced beef and fry it with the vegetables for a couple of minutes before adding the chopped swede and carrots. Add the tinned tomatoes and beef stock, replace the lid and simmer over a low heat for 35 to 45 minutes, or until the root vegetables are cooked and soft.
• Season to taste with salt and pepper and serve with faux cauliflower mashed potato for a low-calorie meal or mashed potatoes for a normal meal.
• Recipe serves two people and recipe is suitable for freezing. Total calories in recipe = 540 and each portion of minced beef casserole is 270 calories.