South Beach Cauliflower Mash With Chives Recipes

CREAMIEST PARSNIP & CAULIFLOWER MASH WITH GARLIC & CHIVES

Steps:

• Peel the parsnips and slice them into 1/4 - 1/2 inch thick pieces. I usually chop the larger, thicker ends of the parsnips in half through the core before slicing them. If the inner cores are especially tough, you can quarter the parsnips and then cut out and discard the cores completely.Bring a large pan of salted water to the boil, then add the parsnips. Reduce the heat enough to keep the water at an even light boil, then cook the parsnips for about 7 - 8 minutes.
• While the parsnips are getting a head start, chop the cauliflower into evenly sized florets. Add the florets to the parsnips and bring back to a boil. Cook until the cauliflower is fork tender, about another 8 - 10 minutes.
• Carefully tip the cooked vegetables into a colander and let them drain completely. Let the drained vegetables sit in the colander until the vegetables almost completely stop giving off steam, about 15 minutes. Letting the steam evaporate off makes for a creamier mash, letting the steam escape instead of blending it right into the vegetables like you would usually do, which creates a soggier, more waterlogged mash. Don't skip this step, it makes a big difference!
• While the vegetables are cooling, warm the butter or oil of choice in a small saucepan over low medium heat. Add the minced garlic and cook, stirring often, until the garlic is aromatic but doesn't start to brown, about a minute or two. Remove the garlic butter mixture from the heat.
• Remove the small pusher from the top of the food processor lid, to give you a large air vent that lets steam escape while you run the food processor. Spoon about half of the vegetables into a large food processor (mine is a 14 cup model) and process until reduced, then add the rest of the vegetables, salt & pepper, if using. Process until smooth and combined, scraping the sides once or twice as needed. Add the garlic butter mixture to the processor and process until light and fluffy. Taste and adjust seasonings, if you like.
• You can either sprinkle the chives over the top of the parsnip & cauliflower mash for a prettier presentation, or you can stir them through just before serving. (If you like, you can also add them to the food processor at the very last minute, but take care not to over blend the mash at that point or the chives will just disappear.)

SOUTH BEACH CAULIFLOWER MASH WITH CHIVES

Steps:

• Combine cauliflower, garlic cloves, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
• Reserve 2 Tbsp of the cooking liquid and drain cauliflower (don't dry it, but allow it to drain fairly thoroughly). Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in one or two tbsp of the reserved broth, if necessary, to moisten mixture. You might want to use fat free cream cheese during this step instead of the broth for extra body and creaminess. Season with salt and pepper to taste. Just before serving, stir in chopped chives. Serve warm.

GARLIC MASHED CAULIFLOWER

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.