Mashed Cauliflower And Carrots Recipes

CAULIFLOWER CARROT HERB MASH

Steps:

• Place cauliflower and carrots in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10 to 12 minutes, test with fork). Heat 1 tablespoon olive oil in non-stick skillet on medium heat. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside. Place steamed cauliflower and carrots into a food processor. Add the sauteed onion, garlic, herbs, and 1 tablespoon olive oil. Process until smooth. Season with more salt and pepper if needed. Garnish with additional fresh thyme or rosemary and serve.

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

MASHED CAULIFLOWER AND CHEESE

Steps:

• Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

MARINATED CAULIFLOWER AND CARROTS WITH MINT

Steps:

• Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

MASHED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

MASHED CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

CAULIFLOWER AND CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

POTATO, CARROT & CAULIFLOWER MASH

Steps:

• Bring vegetables and broth to boil in saucepan; simmer on medium-low heat 15 min., stirring occasionally.
• Drain vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic, rosemary and pepper; beat with mixer until creamy, gradually adding reserved broth.

POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
• Put the Instant Pot on "Saute". Once it says "Hot", add the oil.
• When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
• Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
• Set the pressure knob to "Sealing" and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Select "Manual" and increase to 50 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
• After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read "L 0:10".
• Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
• Set the Instant Pot to "Saute" and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
• Hit "Cancel" and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
• Place the cauliflower florets in the pot. Pour in the beef broth.
• Seal the lid and set the pressure knob to "Sealing".
• Select "Manual" and set time to 5 minutes.
• Once time is up, using a towel or mit, release the pressure knob from "Sealing" to "Venting". After steam has been released, carefully remove pot and dump out the liquid.
• Using a potato masher or fork, mash the cauliflower until smooth.
• Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
• Serve with pot roast and gravy.
• Enjoy!