Cheesy Mashed Cauliflower Recipe By Tasty

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

GARLIC AND HERB MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of your counter until you feel the cauliflower crack (be sure to rotate to break it up on all sides).
• Pull florets off of stem and break the bigger florets into smaller pieces.
• Bring a large pot of water to boil over high heat.
• Add the cauliflower pieces to the pot and boil, covered, for 15-18 minutes.
• Drain the cauliflower.
• Mash the cauliflower with a fork until smooth.
• Mix in remaining ingredients. Allow to cool for 5 minutes.
• Enjoy!

CHEDDAR MASHED CAULIFLOWER

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.

MASHED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESY MASHED CAULIFLOWER - RACHAEL RAY

Steps:

• Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
• Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
• Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
• Uncover the pot and mash the cauliflower.
• Let some liquid cook off as you smash the cheeses into the cauliflower.
• As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

CHEESY CAULIFLOWER MASH

Steps:

• Mix cream and chicken bouillon granules together in a small microwave-safe bowl. Microwave on medium until granules are soft, 20 to 30 seconds; set aside.
• 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 very tender, 20 to 25 minutes. Drain and place in a large bowl.
• Mash cauliflower using a hand mixer on low speed, about 1 minute. Add cream mixture and increase speed to high; mix together until creamy, 3 to 5 minutes. Sprinkle in shredded Cheddar cheese, seasoned salt, and garlic powder. Stir by hand until well-mixed and serve.