Smashed Cauliflower Side Dish Food

CREAMY MASHED CAULIFLOWER

Steps:

• Place the cauliflower in a microwave safe bowl and add 1/4 cup of water. Cover with plastic wrap, leaving just one edge open about 1/2-inch to vent.
• Microwave on high for 8 minutes or until your cauliflower is very tender and can easily be broken apart with a fork.
• Remove the cauliflower from the bowl with a slotted spoon, ensuring that all of the excess water is drained before adding the cauliflower to the blender or food processor bowl.
• Toss in the pieces of butter and heavy whipping cream. Season with salt and pepper, then puree until smooth and creamy (or to your desired consistency).
• Taste and add additional salt and pepper, if needed.
• Serve as is, or top with a drizzle of melted butter.

CREAMY MASHED CAULIFLOWER

Steps:

• In a large saucepan, cover cauliflower with water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until cauliflower is tender 10-12 minutes; drain and return to pan., Meanwhile, combine remaining ingredients in a small saucepan. Bring to a simmer over medium-low heat. Immediately remove from heat and strain through a fine mesh strainer; discard peppercorns, garlic and bay leaf., Add cream mixture to cauliflower. Mash to reach desired consistency.

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.

SMASHED CAULIFLOWER SIDE DISH

Steps:

• Place cauliflower in a pot with enough water to cover. Bring to a boil and cook 10 minutes, or until tender. Drain and return cauliflower to pot.
• Stir butter, black pepper, salt, and garlic into cooked cauliflower.
• Mash cauliflower mixture with a potato masher or whisk until a smooth consistency similar to mashed potatoes.

SMASHED CAULIFLOWER-POTATOES

Steps:

• Cook cut up cauliflower florets in milk and salt over low heat for 35 minutes, or until tender. Stir the mixture a couple of times to rotate the cauliflower in the milk and to keep the milk from scalding. (Sometimes when I get distracted the milk gets scalded on the bottom of the pot. If this happens, stir gently so that that the scalded milk browned bits do not get mixed up into the cooked cauliflower).
• Drain, and discard or freeze the remaining liquid for a creamed vegetable soup (like cauliflower-cheese soup).
• Using an immersion blender, blend cooked cauliflower until the mixture resembles mashed potatoes (no liquid necessary -- otherwise it will be too runny).
• At this point use this mixture as if it were mashed potatoes and turn this "Smashed Cauliflower" into your favorite form of potatoes. In other words, you can add roasted garlic, scallions, low fat sour cream, chives, butter, or any combination. However, most of the time we eat it as is, with salt and white pepper to taste.

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!