Mashed Potatoes With Cauliflower Food

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CAULIFLOWER MASHED POTATOES



Cauliflower Mashed Potatoes image

Cauliflower Mashed Potatoes is an easy and delicious low carb alternative to traditional mashed potatoes, and just as smooth and creamy. Serve this healthy side dish with comfort food dinners, at the holidays or anytime you crave a creamy mash. If you have cut or reduced potatoes from your diet - these cauliflower 'potatoes' are the best alternative!

Provided by Olena Osipov

Categories     Side

Time 15m

Number Of Ingredients 5

2.5 - 3 lbs medium cauliflower head
2 large garlic cloves
1 tbsp butter (I used salted or olive oil)
1/2 tsp salt
Ground black pepper (to taste)

Steps:

  • Separate cauliflower into florets and cut in smaller chunks.
  • In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
  • Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
  • Add butter or olive oil, salt and ground black pepper to taste.
  • Using an immersion blender (a food processor), process until very smooth or desired consistency.

Nutrition Facts : Calories 184 kcal, Sugar 12 g, Sodium 503 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 31 g, Fiber 12 g, Protein 12 g, Cholesterol 8 mg, ServingSize 1 serving

ROASTED GARLIC MASHED POTATOES AND CAULIFLOWER



Roasted Garlic Mashed Potatoes and Cauliflower image

A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 head cauliflower, chopped
2 1/2 lbs potatoes, peeled and cubed
1/4 cup olive oil
1/4 cup butter
1/4 cup milk or 1/4 cup cream
1/4 cup sour cream
lots pepper
salt
1/4 teaspoon paprika
1 head roasted garlic, squeezed out of skins (yes whole bulb not clove)

Steps:

  • boil potatoes and cauliflower together till tender.
  • drain and mash potatoes,cauliflower,oil and butter.
  • add rest of ingredients mix through.
  • ENJOY!

Nutrition Facts : Calories 525.4, Fat 29.1, SaturatedFat 11.3, Cholesterol 40.1, Sodium 183, Carbohydrate 60.6, Fiber 9.4, Sugar 5.6, Protein 10

MASHED POTATOES WITH CAULIFLOWER



Mashed Potatoes with Cauliflower image

Provided by Ellie Krieger

Categories     Potato     Side     Steam     Thanksgiving     Vegetarian     Cauliflower     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds of Yukon Gold potatoes
1 small head cauliflower (about 2 pounds), cut into 1-inch florets
2/3 cup 1%; milk
2 tablespoons of unsalted butter
Salt and freshly ground pepper to taste

Steps:

  • 1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.
  • 2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.

MASHED CAULIFLOWER (MASHED POTATOES REPLACEMENT)



Mashed Cauliflower (Mashed Potatoes Replacement) image

A healthier, low-carb version of America's obsession with mashed potatoes. It may sound odd, but try it!

Provided by Sarah J

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds cauliflower, cut into 1-inch pieces
¼ cup heavy cream
⅓ cup freshly grated Parmesan cheese
¼ cup unsalted butter
¼ cup reduced-fat cream cheese
1 teaspoon sea salt

Steps:

  • Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
  • Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
  • Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.2 g, Cholesterol 43.8 mg, Fat 14.6 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 496.4 mg, Sugar 3.7 g

"MOCK" GARLIC MASHED POTATOES



Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Steps:

  • Set a stockpot of water to boil over high heat.
  • Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
  • In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  • Garnish with chives, and serve hot with pats of butter.

Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

CREAMY MASHED CAULIFLOWER "POTATOES"



Creamy Mashed Cauliflower

Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.

Provided by Rhoda Boone

Categories     Side     Cauliflower     Milk/Cream     Quick & Easy     Vegetarian     Wheat/Gluten-Free     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 7

1 small head of cauliflower (about 1 1/2 pounds), chopped
3 garlic cloves, peeled
1/4 cup (or more) whole milk
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Chopped chives (for serving; optional)

Steps:

  • Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
  • Do Ahead
  • Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.

CAULIFLOWER MASHED "POTATOES"



Cauliflower Mashed

Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 5

2 tablespoons butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower

Steps:

  • In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
  • In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
  • Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
  • Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g

MOCK MASHED POTATOES/CAULIFLOWER



Mock Mashed Potatoes/Cauliflower image

This is a great substitute for the real thing if you are on a low carb diet like Atkins. Good way to get your veggies too,even if you don't like cauliflower.

Provided by Crabbycakes

Categories     Cauliflower

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups cauliflower, finely chopped fresh or frozen works great
1 tablespoon real sour cream, more to your taste
1 tablespoon butter (not margarine)
salt
pepper or any other of your favorite seasoning, to taste

Steps:

  • Steam or microwave cauliflower until Very soft.
  • Put cauliflower in blender or food processor with butter and sour cream.
  • Process or blend until creamy like mashed potatoes.
  • Add seasonings to taste and serve immediately.
  • Grated cheese or minced chives make a nice topping.

Nutrition Facts : Calories 89.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 18.4, Sodium 87.6, Carbohydrate 5.5, Fiber 2.1, Sugar 2.3, Protein 2.2

MASHED CAULIFLOWER



Mashed Cauliflower image

This is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. -Tina Martini, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
1/2 cup shredded Swiss cheese
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 to 3 tablespoons 2% milk

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.

Nutrition Facts : Calories 160 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 718mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

CAULIFLOWER "MASHED POTATOES"



Cauliflower

Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 4

1 large head cauliflower, cored and cut into florets
Coarse salt and ground pepper
1/4 cup warmed low-sodium chicken or vegetable broth
1 teaspoon extra-virgin olive oil

Steps:

  • Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until very tender, 18 minutes. Transfer cauliflower to a food processor and season with salt and pepper. Add broth and process until smooth, scraping down side as needed (add more broth for a thinner consistency, if desired). To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with olive oil. Puree can be refrigerated in an airtight container, up to 3 days.

Nutrition Facts : Calories 43 g, Fat 1 g, Fiber 3 g, Protein 3 g

GARLIC MASHED CAULIFLOWER



Garlic Mashed Cauliflower image

This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.

Provided by Andie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 25m

Yield 4

Number Of Ingredients 7

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  • Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  • Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 371.6 mg, Sugar 3.5 g

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