Cauliflower Broccoli Mash Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Add cauliflower, broccoli, and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes. Add 3/4 cup water, cover, and simmer over medium-high heat until tender and water has mostly evaporated, about 5 minutes. Mash with a potato masher. Season with pepper.

Steps:

• Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
• Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
• Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

Steps:

• Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
• Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

Steps:

• Cook frozen cauliflower by following the package directions. Cook until it is very well done (soft!) approximately 8-10 minutes. (You may also use 1 pound of fresh cauliflower). Put into a colander and drain.
• While cauliflower is cooking, combine soy milk, garlic, water, and seasonings, in small saucepan over medium heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Set aside for next step.
• When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (Put it into a colander and pressed it with the back of a big spoon). Next, put the cauliflower into a food processor and whir on high for a minute or just mash with a fork. Add the sauce from step 2. Process/stir until the cauliflower is creamy and smooth.
• Check the consistency. If it is too thick for you, add a tiny bit of soymilk, mix, and check again. Too much liquid and you will end up with soup!
• Add additional seasoning to taste. Serve hot/warm. You may need to heat it quickly in the microwave before serving.

Steps:

• Bring a large pot of water to the boil over high heat.
• Add the broccoli and cauliflower florets, put the lid on and bring back to the boil as quickly as possible.
• Boil 1 minute, then refresh in ice water and drain well.
• Meanwhile, cook the bacon slices in a small pan over medium heatfor a couple of minutes, then add the onion and garlic and cook until softened (a couple of minutes more).
• Cool.
• Mix the drained vegetables with the oil and lemon juice.
• Mix through the bacon mixture, the olives and the roasted capsicum.
• Mix the mayo and sour cream together, season to taste with salt and pepper and stir this gently through the salad.

Steps:

• Microwave cauliflower with water in a microwave-safe bowl until tender, 6 to 7 minutes. Do not drain.
• Add cream cheese and butter to the bowl and mash until smooth. Stir in green onions. Season with salt and pepper.

Steps:

• Place cauliflower in a large saucepan; add water to cover. Bring to a boil. Reduce heat. Simmer, covered, until tender, 10-12 minutes. Drain; return to pan. , Meanwhile, combine remaining ingredients in a small saucepan. Bring to a boil. Immediately remove from heat and strain; discard garlic, peppercorns and bay leaf. Add broth to cauliflower. Mash to reach desired consistency.