Whipped Cauliflower Low Carb Food

WHIPPED CAULIFLOWER DIJON

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.
• Break cauliflower into florets and boil until totally tender, about 5 minutes.
• Florets should be"mashable" but not mushy.
• Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.
• Process until mixture is a smooth, thick puree.
• Pulse in ½ cup of the grated Gruyere.
• Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
• Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned.
• Sprinkle with chives to garnish.

WHIPPED CAULIFLOWER

Steps:

• Place cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly. , Place the milk and oil in a blender. Add the cauliflower, salt and pepper; cover and process until blended. Transfer to a serving bowl.

WHIPPED CAULIFLOWER, LOW-CARB

Steps:

• Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
• Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

GARLIC MASHED CAULIFLOWER

Steps:

• Cut the cauliflower into roughly equal chunks.
• Steam for 8-10 mins (it's finished when you can easily pierce with a knife). You can boil the cauliflower if you don't have a steamer, too. It'll take a few minutes longer. Test with a knife as before.
• While it's steaming (or boiling) , chop the garlic and put half the butter in a frying pan along with the garlic and fry for 3-4 mins. Then turn the heat off but let the pan sit there.
• When the cauliflower is ready put it into a suitable bowl and add the garlic and butter infusion, the rest of the butter, the nutmeg, the mustard and the salt. Give it a quick blend with a hand blender. Done!

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.

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.

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.

LOW-CARB MASHED CAULIFLOWER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
• Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

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.

CREAMY GARLIC MASHED CAULIFLOWER

Steps:

• Rinse and cut cauliflower into florets. Steam or blanch cauliflower for 10 minutes or until the fork-tender and soft. Remove from heat and drain well.
• While the cauliflower is cooking, heat butter over medium-high heat in a small saucepan. Add the garlic and Sautee for 1-2 minutes or until the garlic fragrant and begins to turn golden.
• Remove from heat and add to a large food processor along with cooked cauliflower, parmesan, and cream cheese. Season with a dash of salt and pepper, to taste.
• Blend until the cauliflower is smooth and resembles the texture of mashed potatoes. Alternatively, mash with a masher until it looks like mashed potatoes.
• Serve with pats of butter and herbs of choice.

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.

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.

WHIPPED CAULIFLOWER AIP MASHED "POTATOES"

Steps:

• Bring a 4-quart pot of water to boil. While it comes to a boil, cut up your head of cauliflower.
• Once the water is boiling add in the cauliflower and garlic. Cover and let it cook for 15 minutes or until the cauliflower is fork-tender.
• Drain very well and place the tender cauliflower and garlic in a high powered blender or food processor.
• Add in the bone broth, salt and buttery coconut oil. Blend on low, gradually increasing the power to high. Use a tamper to mash down the cauliflower, and keep the mix moving. If your blender doesn't have a tamper, pause the blending periodically and scrape down the sides and move it around with a spatula.
• Blend until it's thick and silky. Taste, add up to 1/2 teaspoon more salt if needed. Blend and serve hot.
• I like to garnish it with green onion and a little melted Buttery Coconut Oil. This goes really well with Chicken Breast, Meatballs, or Broiled Salmon.

KETO MASHED CAULIFLOWER

Steps:

• Steam the cauliflower florets in boiling water until tender. Drain well.
• Add the cooked florets to a mixing bowl with the butter and salt and pepper to taste.
• Use a potato masher to mash the cauliflower to your liking.
• Mix in the heavy whipping cream and continue to mash to incorporate it.
• Serve garnished with fresh chopped parsley if desired.