Mashed Parmesan Cauliflower Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Steps:

• Preheat the oven to 400 degrees F and line a plate with paper towels.
• Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
• Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
• Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
• Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
• Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

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.