Mashed Cauliflower recipe - as requested at meeting

Mashed Cauliflower Recipes

Mashed cauliflower is a great alternative to mashed potatoes! Top with your favorite potato toppings and you will hardly notice the difference - great low carb option.

 

Basic Cauliflower Mash Recipe

Ingredients:
2 pounds cauliflower, trimmed
sea salt
1/4 cup skim milk
4 tablespoons unsalted butter
1/4 cup cream cheese (optional, but increases creamy texture)

Directions:

Cut the cauliflower, including the core, into 1-inch pieces. Bring a large pot of water to a boil and salt lightly. Add the cauliflower and cook over medium heat until completely tender, 20 minutes to 30 minutes. Drain cauliflower in a colander. With a bowl or small plate, press on the cauliflower to remove all water. Toss the cauliflower and continue pressing out the water. This step is very important to the texture of the dish. Transfer the cauliflower to a food processor. Add the milk and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the milk after cauliflower is mashed. Return to pot. When you are ready to serve, heat over low heat, stirring constantly. Add the butter and cream cheese. Stir until incorporated. Season to taste with salt, if necessary. Serve immediately.

serves/makes 6

Garlic Mashed Faux-tatoes Recipe

Ingredients:
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
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions:

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook it 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.

serves/makes 4

 

I've also used a short cut and bought frozen cauflower.  I microwave it till it's mushy and falling apart to the touch.  I put it in the blender with about 1/2c skim milk and half an envelope of dry ranch sald dressing mix.  Kids love the ranch taste.

Yummy!   I can't wait to try thanks for the post!  BTW When will the next meeting be?  Thanks!

Hi!  The next meeting is Sunday, November 8 at 3pm.  We'll be meeting in the conference room of the Grand Prairie library on Conroe. 

Hope to see ya there!!