MASHED CAULIFLOWER
Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream and Parmesan is the low carb side dish of your dreams! Keto approved and taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven't tried this before, you will fall in love with Cauliflower Mashed Potatoes!
Provided by Karina
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
- In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
- Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
- Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Nutrition Facts : Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 61 mg, ServingSize 1 serving
"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
WASABI MASHED POTATOES
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Provided by Heather
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g
WASABI MASHED CAULIFLOWER (MASHED POTATO FAKE-OUT)
A healthier alternative to mashed potatoes and a great way to sneak veggies into your kids. I made this for my boyfriend (a previously self-proclaimed cauliflower hater) and my mother who both thought they were eating potatoes. Mom, who is a somewhat picky eater, said she liked this even better than mashed potatoes! I did omit the wasabi for her. Originally using low-fat sour cream, I now use greek yogurt or a mix of the two.
Provided by c.walsh
Categories Mashed Potatoes
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place 8 oz. yogurt or low-fat sour cream in food processor or blender, top with some of the wasabi powder and 1/2 teaspoons salt. Let sit to remove chill as you cook the cauliflower.
- Steam caulifower until tender, about 20 minute.
- Add to yogurt mixture and blend until smooth. Add more yogurt or sour cream to desired consistency and more seasonings to taste.
- Enjoy!
Nutrition Facts : Calories 24.5, Fat 0.3, SaturatedFat 0.1, Sodium 29.4, Carbohydrate 4.9, Fiber 2, Sugar 1.9, Protein 1.9
WASABI AND ROASTED GARLIC MASHED POTATOES
Provided by Guy Fieri
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
- Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
- In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
- Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
- Serve warm.
WASABI MASHED POTATOES
Steps:
- Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.
ASIAGO MASHED CAULIFLOWER
Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 530mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
WASABI MASHED POTATOES
A different side dish to go with your Asian meal. These potatoes are spiced with wasabi horseradish. And yes, you will definitely be able to taste it, so you may want to add the wasabi little by little to your taste.
Provided by IHeartDogs
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into approximately 2-inch chunks.
- Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
- When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
- While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
- Drain the potatoes and immediately return them to the same pot.
- While the potatoes are still hot add the butter and mash until completely smooth.
- Add the cream and mash again until well combined and creamy.
- Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
- As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
- If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
- Serve hot.
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