"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
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
ROASTED AND PUREED CAULIFLOWER
Steps:
- Preheat oven to 350 degrees F.
- On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.
CAULIFLOWER PURéE
Categories Food Processor Vegetable Side Quick & Easy Wheat/Gluten-Free Cauliflower Winter Healthy Gourmet
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.
PUREED CAULIFLOWER
Provided by Pierre Franey
Categories dinner, quick, side dish
Time 25m
Yield 4 - 6 servings
Number Of Ingredients 6
Steps:
- Break cauliflower into florets. Add them to a kettle with cold water to cover. Add 1/4 cup milk. Add salt. Bring to a boil and simmer for 15 minutes, or until tender. Drain well.
- Put pieces, a few at a time, into the container of a food processor. Blend to a puree. Or put cauliflower through a food mill or ricer. Spoon puree into a saucepan. Heat remaining milk and add it to saucepan. Add butter, nutmeg and pepper. Blend well. Check for seasonings. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 5 grams, TransFat 0 grams
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
CAULIFLOWER PUREE
To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 148 g, Fat 9 g, Fiber 5 g, Protein 6 g
CAULIFLOWER PURéE RECIPE BY TASTY
If you like creamy mashed potatoes, this cauliflower purée is for you! Made with just 5 ingredients (that happen to be vegan), it's silky smooth and full of savory flavor from nutritional yeast and garlic powder (add an optional pinch of nutmeg for a hint of the holidays). Super quick to whip up, the purée is a standout side for holiday gatherings and weeknight dinners alike!
Provided by Danielle DeLott
Categories Sides
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Fill the bottom of a double boiler halfway with water. Cover and bring to a boil over high heat.
- Cut the cauliflower into florets.
- Add the cauliflower to the steamer basket. Place over the boiling water, cover, and steam until tender, about 10 minutes.
- Transfer the cauliflower to a blender. Add the coconut milk and blend until smooth. Add the nutritional yeast, garlic powder, salt, and nutmeg, if using, and blend until incorporated (alternatively, transfer the cauliflower to a medium pot with the remaining ingredients and use an immersion blender to blend until smooth). Season with more salt to taste.
- Serve immediately, or transfer to a medium pot, cover, and keep warm until ready to serve, re-warming over medium-low heat if needed. Garnish with a pinch of nutmeg before serving, if desired.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
PURéE OF CAULIFLOWER WITH CURRY
Provided by Julia Reed
Categories weekday, side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
- Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
- Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
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