Potato And Cauliflower Sour Vegetable Recipes

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

Time 20m

Number Of Ingredients 7

Ingredients

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

CAULIFLOWER POTATO SOUP

Cauliflower Potato Soup image

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 12

Ingredients

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Steps:

Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
Cook on Low, stirring occasionally, for 2 1/2 hours.
Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g

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