Cauliflower Mashed Pseudo Potatoes Recipes

CAULIFLOWER MASHED POTATOES

Steps:

• Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
• You can also cook the florets in an , by adding 1/2 cup of water to the bottom, and placing the cauliflower florets on the steamer insert. Using high pressure, steam for 2 minutes.
• Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower. If you're in a hurry, I've had success with using tongs or rubber gloves to squeeze the cauliflower while it's still hot, just don't use your bare hands!
• For a chunkier cauliflower mash, mix the cauliflower with the remaining ingredients by hand.
• For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minutes, until smooth.
• Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!

"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.

MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)

Steps:

• Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
• Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
• Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 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.

CAULIFLOWER MASHED PSEUDO-POTATOES

Steps:

• 1. Heat the oil in a large cast-iron pan over medium heat. When the oil is simmering, add the cauliflower, apple, onion, and curry powder. Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices. Cook, stirring frequently, for 8 minutes.
• 2. Turn the heat down to low and add the water. Cover and cook until the cauliflower is completely tender, 10-15 minutes.
• 3. Transfer the contents of the pan to a food processor and pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes. Add a little more water if necessary, but be careful or you'll wind up with cauliflower soup.
• 4. Check for seasoning and add more salt and pepper if necessary. Any leftover mashed cauliflower can be stored in the refrigerator for up to 4 days.