Mashed Potatoes With Cauliflower Recipes

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MASHED CAULIFLOWER



Mashed Cauliflower image

This is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. -Tina Martini, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
1/2 cup shredded Swiss cheese
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 to 3 tablespoons 2% milk

Steps:

  • In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Nutrition Facts : Calories 160 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 718mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

GARLIC MASHED CAULIFLOWER



Garlic Mashed Cauliflower image

This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.

Provided by Andie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 25m

Yield 4

Number Of Ingredients 7

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 371.6 mg, Sugar 3.5 g

ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER



Roasted Garlic Mashed Potatoes and Cauliflower image

A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 head cauliflower, chopped
2 1/2 lbs potatoes, peeled and cubed
1/4 cup olive oil
1/4 cup butter
1/4 cup milk or 1/4 cup cream
1/4 cup sour cream
lots pepper
salt
1/4 teaspoon paprika
1 head roasted garlic, squeezed out of skins (yes whole bulb not clove)

Steps:

  • boil potatoes and cauliflower together till tender.
  • drain and mash potatoes,cauliflower,oil and butter.
  • add rest of ingredients mix through.
  • ENJOY!

Nutrition Facts : Calories 525.4, Fat 29.1, SaturatedFat 11.3, Cholesterol 40.1, Sodium 183, Carbohydrate 60.6, Fiber 9.4, Sugar 5.6, Protein 10

AIMEE'S MASHED CAULIFLOWER 'POTATOES'



Aimee's Mashed Cauliflower 'Potatoes' image

This is a great low-fat and low-carb substitute for mashed potatoes. You may never go back to mashed potatoes again. Everyone that's tried it has loved it.

Provided by Aimee

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 45m

Yield 4

Number Of Ingredients 6

1 pound cauliflower florets
¼ cup mashed potato flakes
¼ cup low-fat milk
2 tablespoons margarine
salt and ground black pepper to taste
¼ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
  • Bake in preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 105 calories, Carbohydrate 9.4 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 150.5 mg, Sugar 2.9 g

CREAMY MASHED CAULIFLOWER "POTATOES"



Creamy Mashed Cauliflower

Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.

Provided by Rhoda Boone

Categories     Side     Cauliflower     Milk/Cream     Quick & Easy     Vegetarian     Wheat/Gluten-Free     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 7

1 small head of cauliflower (about 1 1/2 pounds), chopped
3 garlic cloves, peeled
1/4 cup (or more) whole milk
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Chopped chives (for serving; optional)

Steps:

  • Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
  • Do Ahead
  • Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

"MOCK" GARLIC MASHED POTATOES



Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

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.

Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

MASHED CAULIFLOWER AND POTATOES



Mashed Cauliflower and Potatoes image

The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.

Provided by Sally Humeniuk

Categories     Side Dish

Time 30m

Number Of Ingredients 10

2 pounds russet or yellow potatoes, (washed and cut into large chunks. (See notes))
1 medium head cauliflower, (cut into florets)
4 cups chicken or vegetable broth. (You will use less if using Instant Pot)
salt, (to taste)
1 head garlic, (skins removed)
1 tbsp olive oil
4 tbsp butter, (more to your liking)
¾ cup whole milk, (more if desired)
2 tbsp fresh parsley, (for serving (optional))
fresh ground black pepper, (for serving)

Steps:

  • Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
  • While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
  • Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
  • Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
  • While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
  • Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
  • Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
  • Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.

Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup

MASHED POTATOES WITH CAULIFLOWER



Mashed Potatoes with Cauliflower image

Silky smooth, creamy mashed potatoes with cauliflower is an updated version of an old classic!

Provided by Deb Clark

Categories     Vegetables and Side Dishes

Time 30m

Number Of Ingredients 7

1 head cauliflower
6 cups Russet Potatoes (peeled & cubed about 3 large potatoes)
¼ cup sour cream
2-3 tablespoons cream or milk (optional)
½ cup freshly grated Parmesan cheese
2 tablespoons butter
salt & pepper to taste

Steps:

  • Remove the core from the cauliflower and cut it into large florets.
  • Peel and dice the potatoes. They are more dense than cauliflower, cutting them into a dice smaller in size than the cauliflower will ensure both cook evenly and be done at the same time.
  • Combine cauliflower & potatoes in a large pot & cover with cold water - add a heaping tablespoon of salt.
  • Bring water to a boil, reduce to simmer until the potatoes & cauliflower are fork tender, 12-15 minutes. Drain really well in a colander and return the potatoes and cauliflower to the hot pot that you cooked them in set on the stove (burner off). Setting them back on the stove, onto the hot burner will steam the remaining water off the vegetables.
  • In a small pan, warm the sour cream and butter. Add it to the potatoes along with the shredded cheese. With a potato masher, potato ricer or a hand mixer, mash/mix until they are well combined. If the potatoes need some extra moisture, add the milk.
  • Taste & adjust seasonings. Because the cheese is salty, you may not need any additional salt, but I always add a pinch of pepper.

Nutrition Facts : Calories 160 kcal, Carbohydrate 21 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CAULIFLOWER MASHED POTATOES



Cauliflower Mashed Potatoes image

These Cauliflower "Mashed Potatoes" are a creamy vegetable side that's easy to prepare, and quick to make!

Provided by Joanne Ozug

Categories     Side Dish

Time 20m

Number Of Ingredients 7

2 heads of cauliflower*
1/2 cup grated cheddar cheese ((about 2.5 ounces by weight))
1/4 cup sour cream
2 tbsp butter (softened)
1/2 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
2 tbsp chopped chives (optional)

Steps:

  • Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
  • You can also cook the florets in an , by adding 1/2 cup of water to the bottom, and placing the cauliflower florets on the steamer insert. Using high pressure, steam for 2 minutes.
  • Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower. If you're in a hurry, I've had success with using tongs or rubber gloves to squeeze the cauliflower while it's still hot, just don't use your bare hands!
  • For a chunkier cauliflower mash, mix the cauliflower with the remaining ingredients by hand.
  • For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minutes, until smooth.
  • Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!

Nutrition Facts : Calories 209 kcal, Carbohydrate 14 g, Protein 9 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 698 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CREAMY MASHED CAULIFLOWER



Creamy Mashed Cauliflower image

Mashed cauliflower with butter, parmesan, and garlic tastes amazing. It makes the perfect keto substitute for mashed potatoes.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 20m

Number Of Ingredients 6

1 medium cauliflower (trimmed (1 lb.))
2 tablespoons unsalted butter (soft)
1 teaspoon minced fresh garlic
1/4 cup grated Parmesan
1 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper

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.

Nutrition Facts : ServingSize 0.25 recipe, Calories 103 kcal, Carbohydrate 6 g, Protein 4 g, Fat 7 g, Sodium 407 mg, Fiber 3 g

CREAMY CAULIFLOWER "MASHED POTATOES" RECIPE



Creamy Cauliflower

This amazing Mashed Cauliflower tastes just like Garlic Mashed Potatoes! It's low carb, keto, gluten-free, vegetarian (and vegan with a couple of swaps.) We're taking Creamy Cauliflower Mashed Potatoes to the next level!

Provided by Sommer Collier

Categories     Side Dish

Time 25m

Number Of Ingredients 6

2 heads cauliflower ((about 4 pounds pre-trimmed))
6 tablespoons butter
1 clove garlic
1/2 cup grated parmesan cheese
2 teaspoons fresh thyme leaves ((1/2 tsp dried thyme))
salt and pepper

Steps:

  • Set a large 6-quart saucepot over high heat. Add 8 cups of water to the pot. Meanwhile, cut the leaves off the cauliflower. Then cut the cauliflower into florets. Place the cauliflower florets in the water, then add more water (if needed) to submerge the cauliflower completely.
  • Cover and bring to a boil. Lower the heat a little and simmer the cauliflower for 10 minutes to soften. Once the florets are fork-tender, drain off the water.
  • Set out a large 14-16 cup food processor. Carefully move the hot cauliflower to the food processor. Add the butter, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth.
  • Then add in the parmesan cheese and thyme leaves. Pulse again until very smooth. Taste, then salt and pepper as needed. Serve warm.

Nutrition Facts : ServingSize 0.5 cup, Calories 78 kcal, Carbohydrate 2.7 g, Protein 2.5 g, Fat 6.8 g, SaturatedFat 4.3 g, Cholesterol 17 mg, Sodium 98 mg, Fiber 1.2 g, Sugar 1.1 g

MASHED CAULIFLOWER



Mashed Cauliflower image

Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream and Parmesan is the low carb side dish of your dreams! Keto approved and taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven't tried this before, you will fall in love with Cauliflower Mashed Potatoes!

Provided by Karina

Categories     Side Dish

Time 35m

Number Of Ingredients 6

1 large head cauliflower (cut into florets (about 3 pounds or 1 1/2 kg))
3 tablespoons unsalted butter
3 tablespoons sour cream
6 cloves garlic (divided)
1/4 cup parmesan cheese
Salt and black pepper (to taste)

Steps:

  • Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
  • In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
  • Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
  • Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

Nutrition Facts : Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 61 mg, ServingSize 1 serving

MASHED POTATOES WITH CAULIFLOWER



Mashed Potatoes with Cauliflower image

Provided by Ellie Krieger

Categories     Potato     Side     Steam     Thanksgiving     Vegetarian     Cauliflower     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds of Yukon Gold potatoes
1 small head cauliflower (about 2 pounds), cut into 1-inch florets
2/3 cup 1%; milk
2 tablespoons of unsalted butter
Salt and freshly ground pepper to taste

Steps:

  • 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
  • 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.

HEALTHY CAULIFLOWER MASHED POTATOES



Healthy Cauliflower Mashed Potatoes image

Healthy Cauliflower Mashed Potatoes - A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

Provided by Elena Tomasi

Categories     Side Dish

Time 20m

Number Of Ingredients 6

1 medium head cauliflower (3 lbs / 1.3 Kg) (trimmed and cut into florets)
3 cloves garlic
1 tablespoon extra virgin olive oil
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
For garnish: chopped fresh thyme, extra virgin olive oil, homemade flavored salt, freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
  • Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
  • Adjust the salt and pepper to taste.
  • Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.
  • Serve immediately.
  • Enjoy!
  • *You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days.

Nutrition Facts : Calories 96 kcal, Carbohydrate 14 g, Protein 5.1 g, Fat 3.8 g, SaturatedFat 0.5 g, Sodium 366 mg, Fiber 6.3 g, Sugar 6 g, ServingSize 1 serving

CAULIFLOWER MASHED "POTATOES"



Cauliflower Mashed

Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 5

2 tablespoons butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower

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.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g

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  • Return the cauliflower to the pot and add in the butter, cream cheese, heavy cream, salt and pepper. Using a potato masher if you prefer a lumpier texture, or a hand mixer for a smoother texture. mix everything until it's all well integrated. (If your cauliflower is too cool to melt the butter and cream cheese, place it over low heat, stirring constantly until everything has melted.) Taste your mashed cauliflower and add more salt or pepper if needed.


CAULIFLOWER MASHED POTATOES RECIPE - LOVE AND LEMONS
2014-11-13 Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
From loveandlemons.com
5/5 (6)
Category Side Dish
Servings 6
Total Time 1 hr 10 mins


HOW TO MAKE CAULIFLOWER MASHED POTATOES - THE SPRUCE EATS
2020-03-25 Cauliflower replaces some of the potatoes, giving the dish the same consistency, flavor, and texture as regular mashed potatoes but with fewer calories. One cup of cooked potatoes contains about 135 calories, while a cup of cooked cauliflower contains only around 25 calories. As long as you watch how much milk or butter you add, you can save some major calories.
From thespruceeats.com
Estimated Reading Time 3 mins


MASHED POTATOES WITH CAULIFLOWER RECIPES
2019-11-06 · Mashed Potatoes and Cauliflower Recipe - a tasty twist on an everyday side dish! This tasty alternative to traditional whipped potatoes updates the flavor. … From bowl-me-over.com 5/5 (6) Total Time 30 mins Category Vegetables And Side Dishes Calories 160 per serving. Peel and dice the potatoes. They are more dense than cauliflower, cutting them into a dice smaller in size than ...
From tfrecipes.com


HOW TO PREPARE MASHED POTATOES AND CAULIFLOWER - THE BIG ...
Mashed potatoes: mashed (a bit lumpy) with the addition of butter and cream or milk. The wonderful thing about mashed potatoes is that you can flavor them with herbs, different cheeses, sour cream and even other vegetables as with our recipe for mashed potatoes and cauliflower. You normally serve them up as a side dish or over the top of ...
From thebigdreamfactoryrecipes.com


MASHED CAULIFLOWER AND POTATO RECIPE
1. Peel potatoes and cut into quarters. Cut cauliflower off of the stem into florets. 2. Steam cauliflower, potatoes, and coconut meat until tender (if using coconut cream, add in next step), about 20 minutes. Drain. 3. In a separate pot, combine coconut milk (and coconut cream is …
From vegetariantimes.com


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