ROASTED CAULIFLOWER MASH
Here's a tempting yet lower-carb alternative to traditional side dishes of spuds or rice. Guests who don't detect the cauliflower might even think it's mashed potatoes! -Jane McGlothren, Daphne, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cauliflower, oil, garlic and Greek seasoning. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally., Transfer cauliflower to a large bowl. Mash cauliflower with cheese, sour cream, bacon and butter. Transfer to a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 224 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 523mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
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.
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.
ROASTED GARLIC MASHED CAULIFLOWER
Make and share this Roasted Garlic Mashed Cauliflower recipe from Food.com.
Provided by annconnolly
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast garlic in 350 ovens for about 40 minutes, covered with foil.
- Bring large pot of water to a boil.
- Add a dash of salt.
- Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy.
- Drain well.
- (You can steam the cauliflower if you prefer, I do).
- In food processor or blender, add drained cauliflower and remaining ingredients.
- Puree only until smooth adjusting consistancy with a bit of extra milk or potato flakes as needed. The potato flakes are optionaland give it just enough of that "potato" flavor to make it nice.
Nutrition Facts : Calories 74.8, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.8, Sodium 436.7, Carbohydrate 10, Fiber 3.8, Sugar 4.3, Protein 3.7
CAULIFLOWER MASH WITH CARAMELIZED ONIONS AND ROASTED GARLIC
I am always looking for new and interesting recipes. This one certainly fit the bill...plus it's Weight Watcher friendly at 3 points. Bonus!!! I make this up ahead of time and gently reheat before serving.
Provided by Abby Girl
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven or toaster oven to 425.
- Wrap the garlic in aluminum foil. Bake for 25 minutes or just until tender. Cool then squeeze out the garlic. Set aside.
- In a skillet, heat the oil over medium high heat and cook the onions for 5 minutes. Stir in the brown sugar, vinegar and cinnamon. Reduce the heat to medium low and cook until the onions are golden, about 10 minutes.
- Steam or broil the cauliflower just until tender about 5 - 7 minutes. Drain and place in a food processor with the stock, olive oil, salt and pepper. Puree until smooth. Stir in the onions and garlic until combined.
- Garnish with parsley.
Nutrition Facts : Calories 108.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 101.4, Carbohydrate 16.1, Fiber 3.5, Sugar 6.3, Protein 3.7
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- Pile all of your cauliflower florets onto a large baking sheet and drizzle liberally with about 2 to 3 tablespoons of olive oil, flaky kosher salt, and black pepper. Don’t add any additional seasonings here because they will burn and become bitter. Wait until it’s time to mash before you add other flavorings.
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