Cauliflower And Celery Root Mash With Roasted Garlic Recipes

CAULIFLOWER AND CELERY ROOT MASH WITH ROASTED GARLIC RECIPE RECIPE

CAULIFLOWER AND CELERY ROOT MASH WITH ROASTED GARLIC RECIPE RECIPE image

Categories Side Poach Thanksgiving Low Carb Vegetarian Quick & Easy High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Cauliflower Healthy Vegan

Yield 4 people

Number Of Ingredients 5

Ingredients

1 large cauliflower head, chopped
1 celery root bulb peeled and cubed
2 cup coconut milk
2 cup bone or chicken broth or water low-sodium
3-5 clove low-sodium roasted, minced

Steps:

Combine everything except the garlic in a large pan and bring to a boil. Simmer for 20-25 or until celery root is tender. Strain but reserve the liquid. Mash the vegetables with a potato masher to desired consistency. Add splashes of the reserved hot liquid until as smooth or chunky as you like. Stir in the garlic and serve sprinkled with fresh chopped herbs. TIPS AND NOTES: Add other flavors such as a dash of parmesan or a chipotle pepper. For a vegan version, omit the milk and stir in a drizzle of extra virgin olive oil at the end.

ROASTED GARLIC CAULIFLOWER MASH RECIPE - (4.4/5)

Roasted Garlic Cauliflower Mash Recipe - (4.4/5) image

Provided by á-6498

Number Of Ingredients 7

Ingredients

1 large head cauliflower, trimmed, cut into florets
1 medium potato,peeled, cut into cubes
2 tbsp. olive oil, divided
1 garlic bulb
2 tbsp. butter, softened
1/2 cup milk, warmed
Shredded Parmesan (optional)

Steps:

1. Preheat oven to 375°F. In a large bowl combine cauliflower and potato. Drizzle with 1 tablespoon of the oil, and season with salt and pepper to taste; toss to combine. Place on a rimmed baking sheet; set aside. 2. Cut the top of the garlic bulb to expose the cloves. Place garlic, cut side up, on a sheet of foil, drizzle with remaining oil. Bring sides of foil together to enclose garlic; crimp to seal. 3. Place garlic and baking sheet with potatoes in oven. Roast 20 minutes or until softened. Let cool slightly. 4. Cut or squeeze garlic from peel and place in a blender; discard peel. Add two-thirds of the cauliflower mixture to blender; pulse several seconds. In a large bowl coarsely mash remaining cauliflower mixture with a fork. Add blended cauliflower to bowl; stir to combine. Add butter and milk; stir to combine. Season with salt and pepper to taste. Place in a serving bowl and (if desired) sprinkle with Parmesan. Serve warm. Serves 4

CAULIFLOWER MASH WITH CARAMELIZED ONIONS AND ROASTED GARLIC

Cauliflower Mash With Caramelized Onions and Roasted Garlic image

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

Ingredients

1 head garlic, skin on
2 teaspoons vegetable oil
2 cups sweet onions, sliced
2 teaspoons brown sugar, packed
1 teaspoon balsamic vinegar
1/2 teaspoon cinnamon
1 1/2 lbs cauliflower florets, chopped
1/4 cup chicken stock (or vegetable)
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground pepper

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

CAULIFLOWER & CELERY ROOT PUREE

CAULIFLOWER & CELERY ROOT PUREE image

Light, creamy and full of flavor, this is a great recipe to enjoy this winter! VIDEO https://youtu.be/QR6FUNOtLqQ

Provided by CLUBFOODY

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into florets (about 5 cups)
1 large celery root, peeled and cubed (about 5 cups)
4 tablespoons butter, divided
1/2 cup white onion, chopped
2 large garlic cloves, pressed
1/4 cup heavy cream
1/4 cup light sour cream (to taste)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon black pepper (to taste)
1/2 tablespoon chopped parsley, for garnish

Steps:

Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add florets and celery root cubes; steam for 15 minutes or until tender.
Meanwhile, in a saucepan over medium heat, add 2 tablespoons butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft. Add garlic and sauté for only 1 minute. Remove from the heat and transfer onion mixture to the bowl of a food processor; set aside.
When cauliflower and celeriac are tender, transfer to the bowl of the food processor and blend until half the mixture is somewhat puréed. Add 2 tablespoons butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed.
Just before serving, sprinkle on some fresh chopped parsley. Serves 6.

Nutrition Facts : Calories 147.5, Fat 12.7, SaturatedFat 7.8, Cholesterol 37.3, Sodium 302.3, Carbohydrate 7.6, Fiber 2.3, Sugar 2.5, Protein 2.8

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