Cauliflower And Spinach Mash Recipes

MASHED CAULIFLOWER AND SPINACH

Mashed Cauliflower and Spinach image

Provided by Martha

Time 25m

Number Of Ingredients 8

Ingredients

1 large head organic cauliflower, trimmed down to the florets
2 tablespoons extra virgin olive oil
1 cup sweet onion, diced small
2 cups organic fresh baby spinach
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
2 tablespoon butter (or clarified butter or ghee for Whole30)

Steps:

Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
Add the spinach, toss and remove from heat.
Drain the cauliflower but retain about a cup of the cooking water.
Pulse the cauliflower until rice size but not pureed.
Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
Serve immediately.

SPINACH MASH

Spinach Mash image

A mash potato with spinach. A colourful side dish or serve as a bed to meats, casseroles or a stew. Serves 4

Provided by Jubes

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 kg potato (just over 2 lbs)
25 g butter
1 garlic clove, crushed
150 g baby spinach leaves
300 ml cream, warmed

Steps:

Chop and boil the potatoes until tender. Drain. Mash the potato until smooth.
Melt the butter in a frying pan. Add the garlic and baby spinach leaves and stir until the spinach has wilted. Use a gentle heat.
Blend or process the spinach mix with half of the cream. Use a stick blender or food processor. Blend until pureed.
Mix the mashed potato, spinach mix and the remaining cream.

Nutrition Facts : Calories 470.2, Fat 29.1, SaturatedFat 18.1, Cholesterol 98.3, Sodium 115.1, Carbohydrate 47.5, Fiber 6.3, Sugar 2.2, Protein 7.9

CAULIFLOWER MASH

Cauliflower Mash image

It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 cups (810 grams) cauliflower florets
8 garlic cloves
1 cup (120 grams) shredded Cheddar
1/4 cup (60 milliliters) heavy cream
2 tablespoons salted butter, plus more for serving
1/4 teaspoon sea salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon chopped fresh chives, for garnish

Steps:

Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

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