Aimees Mashed Cauliflower Potatoes Recipes

AIMEE'S MASHED CAULIFLOWER 'POTATOES'

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, about 10 minutes.

AIMEE'S MASHED CAULIFLOWER 'POTATOES'

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, about 10 minutes.

"MOCK" GARLIC MASHED POTATOES

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.

SMASHED CAULIFLOWER-POTATOES

Steps:

• Cook cut up cauliflower florets in milk and salt over low heat for 35 minutes, or until tender. Stir the mixture a couple of times to rotate the cauliflower in the milk and to keep the milk from scalding. (Sometimes when I get distracted the milk gets scalded on the bottom of the pot. If this happens, stir gently so that that the scalded milk browned bits do not get mixed up into the cooked cauliflower).
• Drain, and discard or freeze the remaining liquid for a creamed vegetable soup (like cauliflower-cheese soup).
• Using an immersion blender, blend cooked cauliflower until the mixture resembles mashed potatoes (no liquid necessary -- otherwise it will be too runny).
• At this point use this mixture as if it were mashed potatoes and turn this "Smashed Cauliflower" into your favorite form of potatoes. In other words, you can add roasted garlic, scallions, low fat sour cream, chives, butter, or any combination. However, most of the time we eat it as is, with salt and white pepper to taste.

CREAMY MASHED CAULIFLOWER "POTATOES"

Steps:

• Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
• Do Ahead
• Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

AIMEE'S MASHED CAULIFLOWER 'POTATOES'

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, about 10 minutes.

AIMEE'S MASHED CAULIFLOWER 'POTATOES'

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, about 10 minutes.

AIMEE'S MASHED CAULIFLOWER 'POTATOES'

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, about 10 minutes.

CAULIFLOWER MASHED "POTATOES"

Steps:

• In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
• In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
• Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
• Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

MASHED POTATOES WITH CAULIFLOWER

Steps:

• 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
• 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.