Kabocha Cauliflower Mash Recipes

CAULIFLOWER MASH

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.

KABOCHA-CAULIFLOWER MASH

Steps:

• Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
• Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth. If mash is too stiff, add broth or water, a few tablespoons at a time. Season with salt and pepper and serve warm.

CAULIFLOWER MASH

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.

KABOCHA SQUASH MASH

Steps:

• Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

LOADED CAULIFLOWER MASH

Steps:

• Heat Green Giant® Cheddar & Bacon Mashed Cauliflower according to package directions.
• Stir sour cream into Green Giant® Cheddar & Bacon Mashed Cauliflower.
• Sprinkle with green onions.

SIDE: CAULIFLOWER MASH RECIPE

Steps:

• Roasted Garlic/Oil: In a small saucepan, combine the oil and garlic. Set over medium-low heat. The oil will heat up slowly and the garlic will start to sort of fizz and sizzle after 10 to 15 minutes. Continue to cook the garlic until it slowly turns golden brown but stays really soft, 30 to 40 minutes longer (if it gets dark or starts to develop a bubbly, sort of hard outer layer, turn the heat down). Remove from the heat and let the garlic sit in the oil on the counter for another hour or two, or up to 24. Strain the garlic cloves from the oil and keep them refrigerated separately in tightly sealed containers. Before using the oil, let it come to room temperature or run the jar under warm water for 1 minute to liquefy. Bring a large pot of water to a boil and salt it until it tastes good. Add the cauliflower and cook until you can easily pierce it with a fork, 15 to 20 minutes. Drain it in a colander, then spread the cauliflower out on a paper towel to soak up extra moisture (you want it to be as dry as possible). Working in batches, place the cauliflower in a food processor with the ricotta, butter, roasted garlic, garlic oil, ¼ teaspoon pepper, and 1 teaspoon salt and process until almost smooth but some chunks remain, 20 to 30 seconds. Season to taste with more salt and pepper. Garnish with more cloves of roasted garlic and serve warm.