Mock Mashed Potatoes Cauliflower Recipes

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

Steps:

• In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
• In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
• Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
• Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

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:

• Place cauliflower in microwave-safe bowl.
• Cover and microwave on HIGH 8 minutes.
• Stir in remaining ingredients and microwave 3-4 more minutes until tender.
• Process in food processor (or use hand blender) until smooth (about 30 seconds).

Steps:

• Bring a medium-large pot of water to boil.
• Cut cauliflower into smaller pieces, add to the pot,and boil until fork tender,approximately 6 minutes; drain well.
• Using a stick blender or potato masher, mash the cauliflower with the cream cheese, garlic, rosemary (if using), Parmesan cheese,butter,and bouillon powder.
• Add some salt and pepper to taste- test and adjust seasonings as needed.

Steps:

• Boil the cauliflower until it is very tender (about 15 minutes) drain and place into a mixing bowl add salt, pepper, butter, and any other spice to taste and begin mixing with a mixer add whipping cream slowly as you are mixing (be careful not to add too much!) Place the mixture into a Pyrex dish and bake for 20 minutes.
• If you want, you can sprinkle some shredded cheese on the top before baking, some extra butter, or a bit of paprika for color.

Steps:

• Core the cauliflower heads and cut the stems and florets into 1-inch pieces.
• Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
• Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.
• Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.

Steps:

• Steam or microwave cauliflower until Very soft.
• Put cauliflower in blender or food processor with butter and sour cream.
• Process or blend until creamy like mashed potatoes.
• Add seasonings to taste and serve immediately.
• Grated cheese or minced chives make a nice topping.

Steps:

• Steam cauliflower thoroughly, until falling-apart soft.
• Drain in a colander, and cut away the stalk.
• Return to pan, add butter and mash until smooth.
• Add sour cream and seasonings, and stir well.

Steps:

• Microwave cauliflower and butter in covered microwave dish for 5-10 minutes, until very soft. (Do not add water and do not drain after cooking)
• Grate Cheese.
• Add bullion,garlic, rosemary and horseradish.
• Use stick blender to combine and mash.
• If you need to wrap up other things before serving set to the side at this point.
• Right before serving reheat in microwave, blend again with stick blender.
• Add mayonnaise to taste.