Parmesan And Asiago Cauliflower Potato Mash Recipes

CAULIFLOWER MASH

Steps:

• Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.

CAULIFLOWER MASH

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.

PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH

Steps:

• 1. In a 6 quart pot, combine potatoes, cauliflower, roasted garlic, wine, chicken broth, heavy cream and salt and simmer 15 to 20 minutes or until potatoes are cooked.
• 2. Remove from heat. Mash potato and cauliflower until smooth. While still hot, mix in parmesan cheese, asiago cheese and butter. Season to taste with pepper.

STEAK MARSALA WITH CAULIFLOWER MASH

Steps:

• Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
• Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.

GARLIC ASIAGO MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
• Mash potatoes using a potato masher or ricer.
• Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
• Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
• Serve hot.

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.

ASIAGO MASHED CAULIFLOWER

Steps:

• Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly., Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.