RICH CAULIFLOWER MASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
- Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.
CAULIFLOWER MASH
It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
CAULIFLOWER MASH
How to Make Cauliflower Mash | Cauliflower Mash
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 140, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 215 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
MASHED CAULIFLOWER
Quick alternative to mashed potatoes.
Provided by mitch
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside.
- Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter.
- Mash cauliflower in the pot using a hand blender until creamy.
- Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper.
- Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 30.3 g, Cholesterol 30.4 mg, Fat 14 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 541.8 mg, Sugar 5.9 g
CAULIFLOWER PUREE
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g
MASHED CAULIFLOWER
For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that's needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.
Provided by Ali Slagle
Categories easy, quick, weeknight, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
- Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You'll use about about 1/4 cup of milk.)
- Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.
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