Ww Creamy Mashed Cauliflower Low Carb Recipes

MASHED CAULIFLOWER

Steps:

• Steam or boil cauliflower and garlic until soft.
• Drain the cauliflower, then add buttermilk, butter, salt, pepper and purée with an immersion blender. (If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it!) A regular blender would work fine as well.

WEIGHT WATCHERS MASHED CAULIFLOWER

Steps:

• Steam garlic and cauliflower until tender, approx 15 minutes. Drain.
• In a food processor, add cauliflower, mayonnaise, garlic, and salt. Process until creamy.

CREAMY GARLIC MASHED CAULIFLOWER

Steps:

• Rinse and cut cauliflower into florets. Steam or blanch cauliflower for 10 minutes or until the fork-tender and soft. Remove from heat and drain well.
• While the cauliflower is cooking, heat butter over medium-high heat in a small saucepan. Add the garlic and Sautee for 1-2 minutes or until the garlic fragrant and begins to turn golden.
• Remove from heat and add to a large food processor along with cooked cauliflower, parmesan, and cream cheese. Season with a dash of salt and pepper, to taste.
• Blend until the cauliflower is smooth and resembles the texture of mashed potatoes. Alternatively, mash with a masher until it looks like mashed potatoes.
• Serve with pats of butter and herbs of choice.

LOW-CARB MASHED CAULIFLOWER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
• Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

WW CREAMY MASHED CAULIFLOWER - LOW CARB!

Steps:

• Steam cauliflower and garlic for 15 minutes or until tender, drain well.
• Blend or food process together the cauliflower, garlic, mayo and salt until creamy.
• Serve.

CREAMY MASHED CAULIFLOWER

Steps:

• Place the cauliflower in a microwave safe bowl and add 1/4 cup of water. Cover with plastic wrap, leaving just one edge open about 1/2-inch to vent.
• Microwave on high for 8 minutes or until your cauliflower is very tender and can easily be broken apart with a fork.
• Remove the cauliflower from the bowl with a slotted spoon, ensuring that all of the excess water is drained before adding the cauliflower to the blender or food processor bowl.
• Toss in the pieces of butter and heavy whipping cream. Season with salt and pepper, then puree until smooth and creamy (or to your desired consistency).
• Taste and add additional salt and pepper, if needed.
• Serve as is, or top with a drizzle of melted butter.

WHIPPED CAULIFLOWER, LOW-CARB

Steps:

• Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.
• Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.

LOW FAT CREAMY MASHED CAULIFLOWER

Steps:

• Cut cauliflower into florets of even size.
• Drop into boiling salted water and cook for about 15 minutes or until very soft when pierced with fork.
• Drain well.
• Put cream cheese in food processor (or blender).
• Add cooked cauliflower and garlic and blend until creamy.
• Add parmesan cheese and salt and pepper to taste.
• Pour into 1 quart greased casserole dish. Top with a light sprinkle of paprika and bake in 350° oven for about 20 minutes or until bubbly and hot.