MASHED CAULIFLOWER AND POTATOES
The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.
Provided by Sally Humeniuk
Categories Side Dish
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup
MASHED POTATO AND CAULIFLOWER GRATIN
Recipe for mashed potato and cauliflower gratin.
Provided by Gina Marie Miraglia Eriquez
Categories Potato Side Bake Thanksgiving Vegetarian Casserole/Gratin Cauliflower Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
- Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
- Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
- Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
- Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
- Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
- Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
POTATO AND CAULIFLOWER CASSEROLE
Great potato and cauliflower side dish. Goes especially well with a pork meal.
Provided by PRIMARYGR
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
- In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
- Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
- Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g
ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER
A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- boil potatoes and cauliflower together till tender.
- drain and mash potatoes,cauliflower,oil and butter.
- add rest of ingredients mix through.
- ENJOY!
Nutrition Facts : Calories 525.4, Fat 29.1, SaturatedFat 11.3, Cholesterol 40.1, Sodium 183, Carbohydrate 60.6, Fiber 9.4, Sugar 5.6, Protein 10
MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)
A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!
Provided by Sarah J
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.2 g, Cholesterol 43.8 mg, Fat 14.6 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 496.4 mg, Sugar 3.7 g
MASHED CAULIFLOWER AU GRATIN
Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. -Sandie Parker, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 238 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
CAULIFLOWER MASHED POTATOES | LOW CARB AND CREAMY
Learn how to make cauliflower mashed potatoes that are creamy and just as delicious as traditional mashed potatoes, minus the carbs! Ready in minutes and the perfect side dish.
Provided by Arman
Categories Appetizer
Time 6m
Number Of Ingredients 7
Steps:
- 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.
- Add the cooked cauliflower into a food processor and pulse several times until smooth and creamy.
- Transfer the cauliflower mash into the pot with the garlic. Stir through the parmesan cheese, cream cheese, salt, and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 97 kcal, Carbohydrate 5 g, Protein 4 g, Fat 8 g, Sodium 293 mg, Fiber 3 g
GOLDEN POTATO AND CAULIFLOWER GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the oven rack in center of oven and preheat to 400 degrees F.
- In a medium bowl, whisk creme fraiche and whipping cream until combined.
- In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
- Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
- Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!
MASHED POTATOES WITH CAULIFLOWER
Provided by Ellie Krieger
Categories Potato Side Steam Thanksgiving Vegetarian Cauliflower Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
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.
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