Mashed Cheesy Cauliflower Recipes

CHEESY MASHED CAULIFLOWER RECIPE (CAULIFLOWER MASH)

Steps:

• Cut the stalk off the cauliflower and chop the cauliflower head into 2-inch pieces.
• Fill a Dutch oven or stockpot 2/3rd full of water and bring it to a boil over medium-high heat.
• Add 1-tablespoon table salt and the cauliflower and reduce the heat to medium-low. Cook the cauliflower until very tender, about 20 minutes.
• Drain the cauliflower, and return it to the pot.
• Set the heat to LOW, and cook just until the excess moisture from the cauliflower cooks off, about 1 minute. Remove pan from the heat.
• Add 2 tablespoons butter, heavy cream, and pepper. Use an immersion blender or countertop blender to puree the cauliflower.
• Add the cheeses and season to taste with kosher salt, if needed.
• Serve immediately with a tab of butter and a sprinkle of fresh chives.
• Enjoy!

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

MASHED CHEESY CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Steam cauliflower over boiling water for 8-10 minutes or until fork tender.
• Place hot cauliflower into large bowl. Mix in cream cheese, Dijon mustard, and blue cheese. Use potato masher to blend well until mixture is smooth and cheeses are melted. Season to taste with salt and freshly ground black pepper.
• Spoon mixture into shallow baking dish. Sprinkle with Cheddar cheese. Bake until heated through and bubbly, about 10-12 minutes.

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.

CHEDDAR MASHED CAULIFLOWER

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.

CHEESY MASHED CAULIFLOWER - RACHAEL RAY

Steps:

• Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
• Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
• Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
• Uncover the pot and mash the cauliflower.
• Let some liquid cook off as you smash the cheeses into the cauliflower.
• As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.