Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Did you look in the cauliflower recipe folder? I mash it with potatoes, delicious Donna Sent via BlackBerry from T-Mobile " Dave " <djhartmannn Thu, 10 Jan 2008 20:19:33 Mashed Cauliflower Thought I would try Mashed Cauliflower as a change. Anyone have any TNT (tried-n-true) recipes to share? Here are a few versions I found on the net ... what are your thoughts? --- V1 --- 1 head cauliflower, cut into florets 3/4 cup water 1 tablespoon cornstarch 1/3 cup heavy cream 1 teaspoon granulated sugar 3/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain the cauliflower. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan. Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower. Add the cream, sugar, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick. --- V2 --- 4 to 6 servings 2 heads cauliflower, cut into florets 2 tablespoons milk 5 tablespoons butter 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper Place the cauliflower florets in a large pot and add just enough water to cover. Cover and cook over medium heat for 15 to 20 minutes, or until tender. Drain and place in a medium bowl. Add the remaining ingredients and mash until mixture is well combined. For a quick-and-easy baked version, add 1/2 cup Parmesan cheese and 4 beaten eggs to the mixture and place in an 8-inch square baking dish that has been coated with nonstick cooking spray. Bake in a preheated 350°F. oven for 30 to 40 minutes, or until golden and set. --- V3 --- Mashed Cauliflower Ingredients (use vegan versions): 1 head cauliflower 2 tablespoons margarine salt and pepper to taste cheese (optional) Directions: Cut off cauliflower stem and leaves and coarsely chop floret's. Steam until soft Drain, transfer into bowl, add margarine & cheese (if desired) Mash with fork until the floret's are broken down and mashed. Salt and pepper --- V4 --- Frozen cauliflower Cream cheese Garlic powder Fresh ground pepper Microwave until cooked ... mash with a fork & go --- V5 --- 1 head cauliflower 4-5 garlic cloves Microwave 6-7 minutes (or steam) Add salt, pepper & garlic powder over the top and mash using a stick blender. Once it is fairly smooth, add about 1T butter and 1T sour cream or cream cheese (if I have them) - Blend once more .... taste to adjust seasonings. --- V6 --- FauxTatoes - Roasted Garlic Mashed Cauliflower 1 Head cauliflower cut into florets 2 teaspoons hot sauce 2 tablespoons garlic roasted 1/4 cup Milk 1% as required 1/2 teaspoon kosher salt 1/4 cup Potato flakes -optional 1/2 teaspoon black pepper 1 tablespoon Margarine - corn oil Roast garlic in 350 ovens for about 40 minutes, covered with foil. Bring large pot of water to boiling. Add a dash of salt. Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy. Drain well. Alternatively you can steam the cauliflower until tender if you wish. In food processor or blender, add drained cauliflower and remaining ingredients. Puree only until smooth adjusting consistancy with a bit of extra milk or potato flakes as needed. The potato flakes give it just enough of that " potato " flavor to make it nice without adding too many carbs or calories. For a " gourmet " presentation try putting this into a pastry bag and piping it onto the plate through a star tip. Garnish with chopped chives, parsley, or a dash of paprika. Makes 4 (3/4 cup) servings, each contains an estimated: Cals: 78, FatCals: 32, TotFat: 4g, SatFat: 1g, PolyFat: 0g, MonoFat: 3g, Chol: 2mg, Na: 342mg, K: 381mg, TotCarbs: 10g, Fiber: 3g, Sugars: 3g, NetCarbs: 7g, Protein: 3g --- V7 --- CAULIFLOWER, RICH & CREAMY MASHED Makes: 2-1/2 cups Prep Time: 5 min. Cook Time: 15 min. 1-1/2 quarts water 1 medium head cauliflower, separated into florets (about 5 cups) 1 clove(s) garlic, peeled 1/4 cup Mayonnaise 1/4 teaspoon salt 1 tablespoon chopped fresh basil leaves (optional) 1. In 3-quart saucepot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until florets are tender; drain. 2. In food processor or blender, process cauliflower, garlic, Mayonnaise and salt until creamy, scraping down sides as needed. Stir in basil and serve immediately --- V8 --- Mashed Cauliflower 1 small or 1/2 large head cauliflower 14 oz package of silken tofu 1/2 teaspoon of salt 1 tbs. olive oil 1-2 cloves of garlic (optional) White pepper (optional) Cornstarch (optional) Cut cauliflower into florets and steam until tender (10 minutes). Puree the silken tofu in a blender. Add the steamed cauliflower to the silken tofu and blend until smooth. For garlic mashed cauliflower, blend in 1 or 2 cloves garlic with the tofu and the cauliflower. Pour the cauliflower/tofu mixture into a pan and simmer for ten minutes, adding salt and pepper to taste. For thicker mashed cauliflower, stir in 1 tbs. of cornstarch while it is simmering. Remove the cauliflower from the heat and stir in the olive oil. Serve warm. Serves 6 --- V9 --- 1 large head cauliflower 1/2 C grated parmesan cheese 1/2 C sour cream 1 - 2 T mayonnaise Bacon bits or chives (optional) Remove leaves and break cauliflower into chunks, chop the core in 1/2-inch pieces. Steam until tender and transfer to a large bowl. While it's hot, use a potato masher to mash into small chunks, then toss with a little salt and the parmesan cheese. Add the sour cream and mayo and mix thoroughly. Finished dish should be thick and chunky-smooth. Fold in either bacon bits or chives, or just sprinkle them on top. --- V10 --- South Beach Diet version: 4 C cauliflower 1 oz artificial butter spray 1 oz fat-free half-and-half Salt and pepper Instead of a potato masher ... use a food processor. --- V11 --- 8 cups bite-size cauliflower florets (about 1 head) 4 cloves garlic, crushed and peeled 1/3 cup buttermilk or equivalent buttermilk powder 4 teaspoons extra-virgin olive oil, divided 1 teaspoon butter 1/2 teaspoon salt, or to taste Freshly ground pepper to taste Snipped fresh chives for garnish 1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) 2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot. NUTRITION INFORMATION: Per serving: 108 calories; 7 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohydrate; 4 g protein; 5 g fiber; 342 mg sodium. --- V12 --- 1 head cauliflower, 2 to 2 1/2 pounds 3 tablespoons unsalted butter 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly. Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.) Cook's Note: Cauliflower is an excellent canvas for other flavors. I like things spicy and I love mustard, so I sometimes add a tablespoon of Colman's, the amazing English mustard powder, to this purée;. You might also add curry powder, grated Parmigiano, crumbled blue cheese, or a chopped fresh herb. ------------------------- OTHER TIPS: Substitute Brie Cheese to add body and a full flavor. Use caution adding liquids ... Cauliflower holds a lot of water. http://health. <http://health.max_recipes/> max_recipes/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Thought I would try Mashed Cauliflower as a change. Anyone have any TNT (tried-n-true) recipes to share? Here are a few versions I found on the net ... what are your thoughts? --- V1 --- 1 head cauliflower, cut into florets 3/4 cup water 1 tablespoon cornstarch 1/3 cup heavy cream 1 teaspoon granulated sugar 3/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain the cauliflower. When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan. Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower. Add the cream, sugar, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick. --- V2 --- 4 to 6 servings 2 heads cauliflower, cut into florets 2 tablespoons milk 5 tablespoons butter 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper Place the cauliflower florets in a large pot and add just enough water to cover. Cover and cook over medium heat for 15 to 20 minutes, or until tender. Drain and place in a medium bowl. Add the remaining ingredients and mash until mixture is well combined. For a quick-and-easy baked version, add 1/2 cup Parmesan cheese and 4 beaten eggs to the mixture and place in an 8-inch square baking dish that has been coated with nonstick cooking spray. Bake in a preheated 350°F. oven for 30 to 40 minutes, or until golden and set. --- V3 --- Mashed Cauliflower Ingredients (use vegan versions): 1 head cauliflower 2 tablespoons margarine salt and pepper to taste cheese (optional) Directions: Cut off cauliflower stem and leaves and coarsely chop floret's. Steam until soft Drain, transfer into bowl, add margarine & cheese (if desired) Mash with fork until the floret's are broken down and mashed. Salt and pepper --- V4 --- Frozen cauliflower Cream cheese Garlic powder Fresh ground pepper Microwave until cooked ... mash with a fork & go --- V5 --- 1 head cauliflower 4-5 garlic cloves Microwave 6-7 minutes (or steam) Add salt, pepper & garlic powder over the top and mash using a stick blender. Once it is fairly smooth, add about 1T butter and 1T sour cream or cream cheese (if I have them) - Blend once more .... taste to adjust seasonings. --- V6 --- FauxTatoes - Roasted Garlic Mashed Cauliflower 1 Head cauliflower cut into florets 2 teaspoons hot sauce 2 tablespoons garlic roasted 1/4 cup Milk 1% as required 1/2 teaspoon kosher salt 1/4 cup Potato flakes -optional 1/2 teaspoon black pepper 1 tablespoon Margarine - corn oil Roast garlic in 350 ovens for about 40 minutes, covered with foil. Bring large pot of water to boiling. Add a dash of salt. Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy. Drain well. Alternatively you can steam the cauliflower until tender if you wish. In food processor or blender, add drained cauliflower and remaining ingredients. Puree only until smooth adjusting consistancy with a bit of extra milk or potato flakes as needed. The potato flakes give it just enough of that " potato " flavor to make it nice without adding too many carbs or calories. For a " gourmet " presentation try putting this into a pastry bag and piping it onto the plate through a star tip. Garnish with chopped chives, parsley, or a dash of paprika. Makes 4 (3/4 cup) servings, each contains an estimated: Cals: 78, FatCals: 32, TotFat: 4g, SatFat: 1g, PolyFat: 0g, MonoFat: 3g, Chol: 2mg, Na: 342mg, K: 381mg, TotCarbs: 10g, Fiber: 3g, Sugars: 3g, NetCarbs: 7g, Protein: 3g --- V7 --- CAULIFLOWER, RICH & CREAMY MASHED Makes: 2-1/2 cups Prep Time: 5 min. Cook Time: 15 min. 1-1/2 quarts water 1 medium head cauliflower, separated into florets (about 5 cups) 1 clove(s) garlic, peeled 1/4 cup Mayonnaise 1/4 teaspoon salt 1 tablespoon chopped fresh basil leaves (optional) 1. In 3-quart saucepot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until florets are tender; drain. 2. In food processor or blender, process cauliflower, garlic, Mayonnaise and salt until creamy, scraping down sides as needed. Stir in basil and serve immediately --- V8 --- Mashed Cauliflower 1 small or 1/2 large head cauliflower 14 oz package of silken tofu 1/2 teaspoon of salt 1 tbs. olive oil 1-2 cloves of garlic (optional) White pepper (optional) Cornstarch (optional) Cut cauliflower into florets and steam until tender (10 minutes). Puree the silken tofu in a blender. Add the steamed cauliflower to the silken tofu and blend until smooth. For garlic mashed cauliflower, blend in 1 or 2 cloves garlic with the tofu and the cauliflower. Pour the cauliflower/tofu mixture into a pan and simmer for ten minutes, adding salt and pepper to taste. For thicker mashed cauliflower, stir in 1 tbs. of cornstarch while it is simmering. Remove the cauliflower from the heat and stir in the olive oil. Serve warm. Serves 6 --- V9 --- 1 large head cauliflower 1/2 C grated parmesan cheese 1/2 C sour cream 1 - 2 T mayonnaise Bacon bits or chives (optional) Remove leaves and break cauliflower into chunks, chop the core in 1/2-inch pieces. Steam until tender and transfer to a large bowl. While it's hot, use a potato masher to mash into small chunks, then toss with a little salt and the parmesan cheese. Add the sour cream and mayo and mix thoroughly. Finished dish should be thick and chunky-smooth. Fold in either bacon bits or chives, or just sprinkle them on top. --- V10 --- South Beach Diet version: 4 C cauliflower 1 oz artificial butter spray 1 oz fat-free half-and-half Salt and pepper Instead of a potato masher ... use a food processor. --- V11 --- 8 cups bite-size cauliflower florets (about 1 head) 4 cloves garlic, crushed and peeled 1/3 cup buttermilk or equivalent buttermilk powder 4 teaspoons extra-virgin olive oil, divided 1 teaspoon butter 1/2 teaspoon salt, or to taste Freshly ground pepper to taste Snipped fresh chives for garnish 1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) 2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot. NUTRITION INFORMATION: Per serving: 108 calories; 7 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohydrate; 4 g protein; 5 g fiber; 342 mg sodium. --- V12 --- 1 head cauliflower, 2 to 2 1/2 pounds 3 tablespoons unsalted butter 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly. Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.) Cook's Note: Cauliflower is an excellent canvas for other flavors. I like things spicy and I love mustard, so I sometimes add a tablespoon of Colman's, the amazing English mustard powder, to this purée;. You might also add curry powder, grated Parmigiano, crumbled blue cheese, or a chopped fresh herb. -- OTHER TIPS: Substitute Brie Cheese to add body and a full flavor. Use caution adding liquids ... Cauliflower holds a lot of water. http://health.max_recipes/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Here is a favorite of mine. It looks just like mashed potatoes. It is in the Cauliflower recipe files on our home page. %2ARecipes/Cauliflower/ ---------- Creamy Cauliflower 1 head cauliflower chopped 2 garlic cloves minced 1 cup water 2 tbs mayo 1/2 cup. Velvetta cheese chopped up 1 tbs. Smart Balance 1/2 t. seasoned salt 1/2 t. salt Boil the cauliflower and garlic, covered, in the water until tender. Drain and put into a food processor or Vita-Mix immediately with the remaining ingredients and puree. I use my Vita-Mix and LOVE it. - Dave Thursday, January 10, 2008 2:19 PM Mashed Cauliflower Thought I would try Mashed Cauliflower as a change. Anyone have any TNT (tried-n-true) recipes to share? Recent Activity a.. 130New Members b.. 42New Files Visit Your Group Parenting Zone on Your one stop for parenting groups. Drive Traffic Sponsored Search can help increase your site traffic. Women of Curves on A positive group to discuss Curves. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 My DH and I eat mashed cauliflower all the time - at least once a week. I cook the cauliflower, drain, then put it in the food processor with some tofu butter and some toffutti (sour cream). I blend it all until smooth. I add a bit of ginger which covers the cauliflower taste a bit. You can also add some garlic if you like - I use the powder so as not to add any more liquid. It is delicious and I serve it to all my friends/relatives. The only prob lem I ever have is not draining it enough. Cauliflower doesn't thicken like the potatoes and I don't want it too runny. Naomi " Dave " Thu, 10 Jan 2008 20:19:33 Mashed Cauliflower Thought I would try Mashed Cauliflower as a change. Anyone have any TNT (tried-n-true) recipes to share? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 I mash my cauliflower with some garlic powder, a little butter or olive oil and salt and pepper. Tastes like some kind of yummy mashed potatoes AND I make a batch and put it in little one-serving containers and it lasts for a week and a half at least. Zelda Quote Link to comment Share on other sites More sharing options...
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