Garlic Mashed Cauliflower Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep mashed cauliflower from being watery? ›

Using less water prevents the cauliflower from getting waterlogged. Boil until tender. This will take about 10 minutes or so. Sautéeing the cauliflower first helps it cook faster once the water is added to the pot.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.

Whether you are looking for a side dish, center-of-the-plate item or simply an alternative to starch replacement, Bob Evans Mashed Cauliflower is a perfect choice each time. Bob Evans Parmesan & Chives Mashed Cauliflower is easily prepared in the microwave - ready to eat in 5-6 minutes.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Adding milk to the water will help the cauliflower keep its white color and will sweeten the flavor of the cauliflower. Bring water to a boil and add the cauliflower pieces. Allow the water to return to a boil and gently boil for 3 to 5 minutes.

If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them.

What can I do to make cauliflower taste better? boil in vegetable broth and herbs you like,or make a cheddar cheese sauce or any other cheese you like to pour on the cauliflower. try roasting in oven with barbecue sauce.

Recipe Tips and Tricks

When you're cooking your cauliflower florets, make sure they're fork-tender before removing them from the pot. If the cauliflower isn't cooked long enough, it can make your mashed cauliflower grainy.

How long is mashed cauliflower good for? ›

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. They reheat perfectly in the microwave! You could also reheat them in a covered baking dish in a 350°F oven. Tip: Because this mashed cauliflower reheats so well, it's a great recipe to make ahead for Thanksgiving.

As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness. This may help reduce the number of calories you eat throughout the day, an important factor in weight control ( 2 , 9 ). High water content is another weight loss-friendly aspect of cauliflower.

Creamy Mashed Cauliflower is a healthier alternative to traditional mashed potatoes. Primarily due to the carbs. 1 cup of raw cauliflower has 5g of carbohydrates; where 1 cup of raw white potatoes has 12g.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Cauliflower is a fairly bland vegetable and so it easily replaces the classic mashed potato. It's not as starchy but it has a similar thick consistency. The added garlic powder and cheese makes this such a tasty side everyone will love!

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

But how can you achieve an indulgent, thick texture using only vegetables? Frugal Cooking recommends adding cauliflower, which provides a silky texture without all the fat found in cream. Just blend cooked cauliflower with your broth and add the mixture to your soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.