How does mashed cauliflower taste

Licking the bowl right now. On a Low Carb Diet. Not missing mashed potatoes at all anymore! So yummy! Thank you! I make this cauliflower all the time with a few changes. You can start with riced cauliflower to save time.

If you cook the cauliflower enough you can use an immersion blender and they are still fluffy. Food processor always makes such a mess. Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer.

Facebook Instagram Pinterest. Recipe Author: Nora. Add a Review Pin Recipe. Servings 4 servings. Difficulty Easy. Prep Time 5 mins. Cook Time 10 mins. Total Time 15 mins. Boil until buttery-tender. Drain very well. Place back in the pot over medium-low heat. Stirring from time to time don't burn it! Take off the heat.

Make the mash: Place the cauliflower in a large food processor with the blade attachment. Add all other ingredients and process until thick and smooth. Unlike mashed potatoes, it'll keep its texture after it thaws. Just put it in a freezer-safe container or even plastic freezer bags. You can reheat it in a saucepan or just let it thaw slowly in the refrigerator, though you should plan to transfer it to the fridge early on in the day to use it that evening.

Alternatively, you may also freeze cauliflowers fresh to be consumed later. Making mashed cauliflower can be as quick as you need it to be. The fancier versions may take a little more prep, but they're so worth it. Here's a solid recipe for garlic mashed cauliflower. It's a basic recipe that tastes anything but basic. Serve it alongside oven-roasted veggies and marinated tofu. The roasted garlic in this herby mashed cauliflower recipe gives it an incredibly deep, sweet flavor.

You've got to try this one if you're entertaining in the near future. The popularity of mashed cauliflower never really died down, and you'll see why when you taste it. It's like slightly vegetal mashed potatoes, naturally creamy and quite healthy. Drain the cauliflower and transfer it to a mixing bowl or a food processor.

Blend the cauliflower and add a dairy-based thickener -- creme fraiche and soft, creamy cheeses, such as chevre or brie, work well -- until it reaches the desired thickness. You can use regular soft cream cheese, too. Season the mash to taste with kosher salt and butter and adjust the consistency as needed with the reserved cream or milk.

Dice the cauliflower into 1-inch pieces and boil it in stock or low-fat milk until tender, about 5 or 6 minutes. Blend the cauliflower with Greek yogurt until it reaches the desired consistency.