Mashed Cauliflower With Coconut Milk Food

MASHED CAULIFLOWER WITH COCONUT MILK

Steps:

• Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
• Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.

LOW CARB KETO CAULIFLOWER MASHED POTATOES PALEO RECIPE - 5 INGREDIENTS

Steps:

• Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon (14 g) of salt. Add the cauliflower, and simmer until very soft (about 5-6 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Cover with plastic wrap, so that the plastic is not touching the cauliflower. Microwave on high for about 10 minutes, until very soft, stirring halfway through. Drain well.
• Meanwhile, place the garlic, melted butter, and milk/cream into a food processor or high power blender. Note: If you want to, you can saute the garlic first to mellow the flavor a bit.
• When the cauliflower is done cooking, drain well. Squeeze out as much extra water as possible. You can do this by wrapping the cauliflower in a towel and twisting, or by pressing a bowl down over a strainer.
• Add the cauliflower to the food processor or blender. Process until smooth, scraping down the sides with a spatula occasionally. Add salt and pepper to taste, and puree again. If it's thicker than you like, thin out with more milk/cream.
• Stir in the chopped chives.

COCONUT-CURRY CAULIFLOWER MASH

Steps:

• Steam cauliflower until tender (breaks easily when touched).
• Drain and set aside in covered pan.
• In a small sauce pan, add curry and turn heat on medium.
• Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
• Be careful not to brown as it will become grainy and bitter.
• Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
• Remove from heat, add to the cauliflower and mash.
• Salt and pepper to taste.

THE CREAMIEST CAULIFLOWER MASH {KETO + DAIRY-FREE}

Steps:

• Using a steamer set, fill the bottom pot about halfway with water and place on the stovetop. Heat the water on high until it comes to a full boil.
• Cut out the bottom stalk of the cauliflower head and remove any leaves. Break it apart into medium-sized florets and then rinse.
• When the water boils, turn down the temperature to medium and place the cauliflower into the top half (steamer basket) of the steamer set. Cover with a lid.
• Steam the cauliflower for 5 minutes then gently stir the florets. Cover again and steam for another 5-10 minutes, checking after 5 minutes to see if the cauliflower is done. The cauliflower is ready when you can easily pierce it with a fork.
• Remove the steamer from the stovetop and carefully transfer the cauliflower into a high-speed blender or food processor.
• Pour in the coconut milk, add a pinch of salt and pepper, and garlic (optional), then blend or process on high speed until the cauliflower mash is smooth.
• Taste and adjust, if needed, adding more salt or more coconut milk (only add about 1 tablespoon at a time) if it needs to be creamier or saltier.
• Transfer the mash into a bowl and serve with chopped chives or other "mashed potatoes" toppings.

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!

VEGAN MASHED CAULIFLOWER

Steps:

• Preheat your oven to 450 F/230 C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
• Remove florets from the cauliflower (aka don't use the stem). Drizzle the cauliflower with the olive oil and rub all over. Place on the lined baking sheet. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you'll remove thee afterwards. Roast for 20 minutes in the oven.
• Remove the cauliflower and don't let cool. Add the roasted cauliflower, the garlic (skins remove), and the sea salt into a food processor.
• In a microwave (or on stove top if you prefer), add the vegan butter to the coconut milk and microwave for about 45 seconds until both are hot and the butter is melted. Add it to the food processor.
• Turn on the food processor to high to blend everything together. Blend for about 3-4 minutes, stopping to scrape down all the sides. If you need it, add in the last 1/4 cup of the coconut milk to get the mashed cauliflower even creamier and smooth. Just watch it so it's your desired texture.
• Your mashed cauliflower should be smooth and creamy when you're done. Taste test and add more salt, depending on your taste. Blend again until all incorporated. Serve with veggies and crackers and enjoy!

PALEO CAULIFLOWER MASHED "POTATOES"

Steps:

• Bring a large pot to a light boil.
• Add the cauliflower and simmer on low for ~10 minutes.
• Drain and blend the cooked cauliflower in a food processor or blender until smooth.
• Add some of the coconut milk to help liquefy in the food processor.
• (Note: you may need to blend in batches.)
• Stir in the spices and coconut oil.
• Top with chives and serve!
• Enjoy.

VEGAN SWEDISH MEATBALLS WITH MASHED CAULIFLOWER

Steps:

• Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
• (If cooking immediately) Preheat oven to 350°F and lightly grease a baking sheet.
• Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, about 2 minutes.
• Add mushrooms and cook for about 3 minutes until soft and cooked.
• Turn off heat, add coconut aminos or soy sauce, parsley, cardamom, nutmeg, salt and pepper and let cook for about 30 seconds.
• Set aside to cool.
• Process oats in a food processor to form a rough flour.
• Add cooked lentils and mushrooms and pulse until just combined. Mixture should still have some texture and not be completely pureed.
• Transfer to a bowl, and let rest for about 10 minutes. Optionally, cover with plastic wrap and place in the fridge overnight.
• Using slightly wet hands shape mixture (about 2-3 tablespoons at a time) into small balls and place on prepared baking sheet. Lightly spray with cooking spray, flip, and spray again.
• Bake for about 25 minutes.

WHOLE30 CAULIFLOWER MASH

Steps:

• Bring 4 quarts of water plus 1 teaspoon of salt to a boil.
• Once boiling, carefully add the cauliflower florets and cook until fork tender, about 10-15 minutes.
• Once fork tender, drain and transfer the cauliflower to a food processor with the chicken bone broth, coconut milk, salt, garlic powder and black pepper.
• Process until smooth, taste and add more salt if needed.
• Serve warm, drizzle with melted ghee, cracked black pepper and green onions and enjoy!

PALEO GARLIC MASHED CAULIFLOWER

Steps:

• Steam the cauliflower and garlic cloves in a steamer basket until very tender.
• Transfer to a food processor and process until smooth (or alternatively, you can just mash with a potato masher.)
• Stir in the olive oil, coconut milk, herbs if desired, and season with salt and pepper before serving.

MASHED CAULIFLOWER RECIPE

Steps:

• Steam or boil the cauliflower until it's tender.
• Drain the cauliflower in a colander.
• Place the cauliflower florets into a food processor with the oil, and garlic. Blend until smooth.
• Season with salt and pepper.
• Serve & Enjoy.

CREAMY COCUNUT LIME CAULIFLOWER MASH

Steps:

• First, steam the cauliflower until tender about 20 minutes. While this is cooking, sautee the onion & garlic in butter until soft ( about 5 minutes)
• I used the hand blender but maybe better to use the food processor to puree the cooked cauliflower, onions and garlic and add the coconut milk. Pulse until desired consistency. I added the zest of a lime and a drizzle of lime juice to brighten the flavors of this dish.
• And it is ready to serve!
• Serving suggestions: Pan seared Salmon, Braised Short rib, Chicken Milanesa

THE BEST MASHED CAULIFLOWER

Steps:

• Cut the cauliflower into chunks, place in a food processor and pulse for 10 seconds until the cauliflower is broken into small pieces. Alternatively you can chop it by hand.
• Place the butter or coconut oil into a large skillet on medium high heat, and once hot, add in the cauliflower and sprinkle with salt. Cook for 6 to 7 minutes until the cauliflower begins to turn golden in colour.
• Add in the almond milk and let the cauliflower cook for approximately 10 minutes until there is no liquid in the bottom of the pan, it should all be absorbed into the cauliflower.
• Transfer the mixture to a food processor or blender and puree until completely smooth.
• Serve warm garnished with chopped parsley or black pepper.