Garlic Parmesan Mashed Cauliflower Recipes

PARMESAN GARLIC CAULIFLOWER MASH

Steps:

• Heat the cauliflower, broth and garlic to a boil in a 10-inch skillet over high heat. Reduce the heat to medium. Cover the skillet and cook for 15 minutes or until the cauliflower is tender.
• Mash the cauliflower mixture in the skillet and stir in the Parmesan cheese and butter. Season to taste.

MASHED CAULIFLOWER WITH PARMESAN

Steps:

• Place 1 in. of water and cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, until cauliflower is soft, 10-12 minutes. Drain., Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining 1/2 cup cheese and, if desired, parsley.

GARLIC MASHED CAULIFLOWER

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.

CREAMY MASHED CAULIFLOWER

Steps:

• Wash the cauliflower, towel dry, trim outer leaves and cut into florets, or just into chunks.
• Place the cauliflower florets in a microwave-safe bowl. Add 2 tablespoons of water to the bottom of the bowl, cover with a microwave-safe plate and microwave on high for about 10 minutes, until very tender.
• Meanwhile, place the butter, garlic, parmesan, salt, and pepper in your food processor's bowl.
• When the cauliflower is cooked, carefully drain it (the bowl and plate will be hot and steam will escape) and transfer it to the food processor.
• Process until very smooth, 1-2 minutes. Serve immediately.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

GARLIC-PARMESAN CAULIFLOWER MASH

Steps:

• In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cauliflower and garlic in basket. Cover tightly; heat to boiling. Reduce heat to low; steam 8 to 12 minutes or until tender.
• Transfer cauliflower and garlic to large bowl; add milk, 2 tablespoons of the butter, 3 tablespoons of the cheese, the salt and pepper. Blend with potato masher or electric mixer until creamy, adding more milk if necessary. Sprinkle with chives.
• Melt remaining 1 tablespoon butter; drizzle over cauliflower mixture. Sprinkle with remaining 2 tablespoons cheese. Serve immediately.

GARLIC-PARMESAN MASHED CAULIFLOWER

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain and cool slightly. Transfer to a blender; add the remaining ingredients. Cover and process until smooth., Spoon into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until heated through and top is lightly browned.

GARLIC PARMESAN CHICKEN WITH CAULIFLOWER MASH

Steps:

• Combine the Italian seasoning, salt, and pepper in a small bowl. Season both sides of the chicken with the seasoning blend.Heat the oil and butter in the Rockcrok® Dutch Oven over medium heat for 3-5 minutes. Brown the chicken, skin-side down, for 4-5 minutes, or until the chicken is golden brown. Remove the chicken from the Dutch oven and set aside.Add the cauliflower and pressed garlic to the Dutch oven and stir to combine. Top with the chicken and cover. Place in the Rockcrok® Slow Cooker Stand and cook on LOW for 6 hours or on HIGH for 3 hours.Remove the chicken. Drain the cauliflower in a colander and return it to the Dutch oven. Mash the cauliflower and season to taste. Place the chicken on top. If desired, the chicken can be browned further: place the Dutch oven under a preheated broiler on HIGH for 2-3 minutes. Top with chopped parsley and Parmesan cheese.

GARLIC PARMESAN CHICKEN WITH CAULIFLOWER MASH

Steps:

• Combine the Italian seasoning, salt, and pepper in a small bowl. Season both sides of the chicken with the seasoning blend.Heat the oil and butter in the Rockcrok® Dutch Oven over medium heat for 3-5 minutes. Brown the chicken, skin-side down, for 4-5 minutes, or until the chicken is golden brown. Remove the chicken from the Dutch oven and set aside.Add the cauliflower and pressed garlic to the Dutch oven and stir to combine. Top with the chicken and cover. Place in the Rockcrok® Slow Cooker Stand and cook on LOW for 6 hours or on HIGH for 3 hours.Remove the chicken. Drain the cauliflower in a colander and return it to the Dutch oven. Mash the cauliflower and season to taste. Place the chicken on top. If desired, the chicken can be browned further: place the Dutch oven under a preheated broiler on HIGH for 2-3 minutes. Top with chopped parsley and Parmesan cheese.