MASHED CAULIFLOWER AND POTATOES
The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.
Provided by Sally Humeniuk
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
- While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
- Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
- While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup
MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)
A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!
Provided by Sarah J
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.2 g, Cholesterol 43.8 mg, Fat 14.6 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 496.4 mg, Sugar 3.7 g
"MOCK" GARLIC MASHED POTATOES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.
Provided by Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
CAULIFLOWER MASHED "POTATOES"
Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g
HEALTHY MASHED POTATOES/CAULIFLOWER
These taste just like mashed potatoes but are made with cauliflower! The first time I had these, nobody could guess the main ingredient. Even my toddler son will eat these and he rarely eats vegetables. I mash the cauliflower until it is almost creamy, with some small pieces left. This could also be dressed up with some cheese, green onions, crumbled bacon or whatever else one desired. This recipe is based on the one found in the South Beach Diet.
Provided by Ducky
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook cauliflower until fork tender.
- Drain and mash cauliflower by hand or in food processor until desired consistency.
- Mix in margarine and sour cream, to taste.
- Add salt and pepper, to taste.
Nutrition Facts : Calories 94.2, Fat 6.2, SaturatedFat 1.3, Cholesterol 0.6, Sodium 116, Carbohydrate 8.4, Fiber 2.9, Sugar 3.3, Protein 3.2
MASHED POTATOES WITH CAULIFLOWER
Provided by Ellie Krieger
Categories Potato Side Steam Thanksgiving Vegetarian Cauliflower Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
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.
MOCK MASHED POTATOES/CAULIFLOWER
This is a great substitute for the real thing if you are on a low carb diet like Atkins. Good way to get your veggies too,even if you don't like cauliflower.
Provided by Crabbycakes
Categories Cauliflower
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Steam or microwave cauliflower until Very soft.
- Put cauliflower in blender or food processor with butter and sour cream.
- Process or blend until creamy like mashed potatoes.
- Add seasonings to taste and serve immediately.
- Grated cheese or minced chives make a nice topping.
Nutrition Facts : Calories 89.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 18.4, Sodium 87.6, Carbohydrate 5.5, Fiber 2.1, Sugar 2.3, Protein 2.2
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Servings 6Total Time 30 minsEstimated Reading Time 3 mins
- Slice potatoes into small pieces, chop cauliflower. Put in a large pot full of boiling water; add in a couple sprigs fresh (or a few shakes dry) rosemary and a pinch of salt and pepper. Boil until soft.
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