Cauliflower And Cannellini Bean Mash Recipes
CAULIFLOWER MASH
How to Make Cauliflower Mash | Cauliflower Mash
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 large head cauliflower (cut into florets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and 1/4 teaspoon lemon zest; season with salt and pepper. Top with chopped chives.
Nutrition Facts : Calories 140, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 215 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
CAULIFLOWER CHEESE STEAK & CANNELLINI BEAN GRATIN WITH SAGE CRUMBS
Enjoy this cheesy cauliflower and cannellini bean gratin as a veggie centrepiece in a family feast, or try as a side dish to accompany a meat main course
Provided by Anna Glover
Categories Dinner
Time 1h20m
Number Of Ingredients 14
Steps:
- Remove the leaves from the cauliflower, discarding any that are very thick-stemmed or damaged, and reserving any smaller ones. Cut the cauliflower into four to six steaks or wedges through the stem to help keep the florets attached. Cut any florets that fall off into even-sized pieces.
- Bring a large pan of salted water to the boil, and cook the cauliflower steaks for 5-6 mins until just tender. Add the reserved leaves and loose florets for the final 2 mins of cooking time. Drain, then leave to steam-dry while you make the cheese sauce.
- To make the cheese sauce, melt the butter in the same pan over a medium heat, then sprinkle in the flour. Whisk until you have a thick paste, then gradually add the milk, a splash at a time, whisking until it's all incorporated. Add the bay leaves and cook for another 5-6 mins until thickened. Stir in the cheddar and mustard powder and season well.
- Heat the oven to 200C/180C fan/gas 6. Tip half the sage and all the beans into the sauce. Stir briefly. Fold in the loose cauliflower florets and leaves. Arrange the cauliflower steaks in a baking dish, then pour over the cheese sauce, making sure it coats the steaks well. Scatter with the mozzarella and bake for 20 mins.
- Meanwhile, stir the oil, garlic, breadcrumbs, lemon zest and the remaining sage together in a bowl.
- Remove the dish from the oven, and scatter over the breadcrumb mixture. Bake for 15 mins more until a cutlery knife goes through the cauliflower steaks easily, and the top is golden and bubbling. Leave to rest for 5 mins before serving.
Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
HEALTHY BEAN CAULIFLOWER MASH
Satisfies that craving for comforting mashed potatoes... but without the carbs!
Provided by zetallgerman
Time 15m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Chop the cauliflower into small rough chunks (no need to cut fancy florets... we'll be blitzing them soon)
- Either steam the cauliflower, or for added flavour boil until tender in the stock.
- Drain and rinse the white beans.
- Throw the beans into a food processor, followed by the cooked cauliflower, the fresh herbs, salt, pepper and nutmeg. Blend until smooth, adding a few tablespoons of the hot stock as needed.
- Serve & Enjoy! (this is also a great way to "smuggle" some extra vegetables into the diet of fussy children)
CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE
Provided by dette
Number Of Ingredients 8
Steps:
- Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.
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