Mashed Cauliflower Food

CAULIFLOWER MASH

Steps:

• Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.

"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 CAULIFLOWER

Steps:

• Clean the cauliflower and cut into small pieces. Cook in a large pot of boiling water for 6-10 minutes, until very well done.
• Drain well. Pat between paper towels or spin in a salad spinner to remove as much water as possible. Do not let cool.
• Pulse the all ingredients in a food processor until smooth.

MASHED CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

RACHAEL RAY'S SMASHED CAULIFLOWER

Steps:

• Bring chicken broth to a boil (Rachael Ray used beef broth).
• Add frozen cauliflower.
• Boil for about 8-10 minutes.
• Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
• Smash with a masher. Should be the consistency of mashed potatoes.-- yum!

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.

PARMESAN MASHED CAULIFLOWER

Steps:

• Fill a large sauce pan with water. Bring it to a boil over high heat.
• Remove the stalks and leaves from the cauliflower heads, leaving only the florets. Put the florets into the boiling water and boil until very tender, about 15 minutes.
• Drain the florets and return to the empty pan or a mixing bowl. Use a hand mixer to blend up the cauliflower until smooth. You can also use a potato masher, or a food processor.
• Add in the parmesan, olive oil and mix thoroughly. Garnish with chives. Serve hot.

THE BEST MASHED CAULIFLOWER RECIPE

Steps:

• Prepare the cauliflower by pulling off the leaves and outer stems. (see video)
• Place the cauliflower head down so that the core is facing up. Carefully cut away at the core until the stems of the cauliflower are exposed.
• Working in a circular motion, cut the florets and stems off of the core.
• Place the cauliflower in a microwave safe bowl and add with the water. Cover the bowl with paper towels, saran wrap, a lid, or anything with a vent. Microwave for 5 to 7 minutes or until the cauliflower is easily pierced with a fork. Drain the water.
• Transfer the cauliflower to the bowl of a food processor. Pulse for 60 seconds until broken up and beginning to get smooth.
• Add everything to the food processor and pulse for 60-90 seconds. At this point the mash should be smooth and creamy.
• Transfer the mashed cauliflower to a bowl and serve hot.

HEALTHY MASHED CAULIFLOWER

Steps:

• Separate the cauliflower into florets and chop core finely.
• In a pot over high heat simmer broth. Add the cauliflower, cover and reduce the heat to medium. Cook until the cauliflower is very tender, about 12-15 minutes.
• Drain and discard the liquid (the drier the cauliflower is, the better!). Add milk, cream cheese, and garlic salt.
• Mash with a potato masher until the desired consistency is reached. If you'd like you can run the mashed cauliflower through the food processor for a creamy consistency. Season with salt and pepper to taste. Top with fresh herbs (optional) and serve!

MASHED CAULIFLOWER

Steps:

• Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
• In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
• Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
• Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

MASHED CAULIFLOWER

Steps:

• Bring two cups of water to a boil in a pot. Add a steamer basket or heat-safe colander along with cauliflower florets.
• Cover and steam until very tender (about 15 - 20 minutes).
• Turn off heat, drain water, and return cauliflower to hot pot. Stir in cream cheese, butter, and garlic salt.
• Mash until smooth (you can also use an electric hand mixer or immersion blender for this).
• Add stock, if needed, until desired consistency is reached.

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!

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.

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.

MASHED CAULIFLOWER RECIPE

Steps:

• Cook cauliflower in boiling water in large saucepan 15 min. or until very tender; drain. Return to saucepan.
• Add dressing; mash until cauliflower is light and fluffy.
• Top with onions.

CREAMY DAIRY-FREE MASHED CAULIFLOWER

Steps:

• Bring water to boil and place florets in a steam rack on top, covering until tender and you can easily pierce with a fork (but they're not falling apart), approx. 7-8 minutes or so. Alternatively, you may steam in the microwave for 3-4 minutes (do in 2-3 batches in a bow.) If using cauliflower rice, a steam basket won't work. You can try sauteéing in 1 Tbsp of extra-virgin olive oil in a non-stick or cast iron skillet just until soft and you'll need the amount of ounces as noted above.
• Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. (you may need to do this in batches if you have a small food processor). You may alternativeely mash using a hand masher, an emulsion blender in a largee mixing bowl or pot if you don't have a food processor.
• Transfer the mashed cauliflower to a serving dish and top with more oil or butter/ghee and fresh chives and sea salt if needed. Hot tip: check out my herbed mushroom gravy as a perfect topping.

THE BEST KETO MASHED CAULIFLOWER RECIPE

Steps:

• Place the cauliflower florets into a large bowl with 1/2 cup (118 mL) water. Cover the top with plastic wrap.
• Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.
• Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
• Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
• Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.
• Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
• Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
• Adjust salt to taste.
• Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.

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!

MASHED CAULIFLOWER

Steps:

• Steam Cauliflower and garlic for 15 minutes or until tender; drain.
• Blend or food process cauliflower, garlic, mayo and salt until creamy.
• Garnish with pepper.

MASHED CAULIFLOWER

Steps:

• Bring a large pot of salted water to a boil.
• Add cauliflower and cook until very tender, about 10 minutes.
• Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
• Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

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!

CREAMY MASHED CAULIFLOWER WITH LAUGHING COW CHEESE - WLS RECIPES

Steps:

• Steam cauliflower per package instructions or place cut cauliflower in a microwave safe bowl with 1 inch water and microwave 6-7 minutes or until very soft when pierced with a fork.
• Drain cauliflower and return to bowl. Add all remaining ingredients.
• Cream all the ingredients together using an hand blender (or transfer all the ingredients to a blender). Blend well until consistency becomes smooth.

CREAMY MASHED CAULIFLOWER

Steps:

• Wash the cauliflower, towel dry, trim outer leaves and cut into florets, or just into chunks.
• Place the cauliflower florets in a microwave-safe bowl. Add 2 tablespoons of water to the bottom of the bowl, cover with a microwave-safe plate and microwave on high for about 10 minutes, until very tender.
• Meanwhile, place the butter, garlic, parmesan, salt, and pepper in your food processor's bowl.
• When the cauliflower is cooked, carefully drain it (the bowl and plate will be hot and steam will escape) and transfer it to the food processor.
• Process until very smooth, 1-2 minutes. Serve immediately.

MASHED CAULIFLOWER AND CHEESE

Steps:

• Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

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.

TURMERIC MASHED CAULIFLOWER

Steps:

• Toss 1 head cauliflower florets with 1/2 teaspoon each turmeric and kosher salt. Combine with 2 cups water and 2 smashed garlic cloves in a pot over high heat. Bring to a boil, then cover and simmer until soft, 10 to 15 minutes. Drain and pulse in a food processor. Add 2 tablespoons coconut oil and puree. Season with salt and pepper; top with chopped parsley.

CREAMY MASHED CAULIFLOWER "POTATOES"

Steps:

• Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
• Do Ahead
• Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.