California Mashers Houlihans Mashed Cauliflower Recipes

Steps:

• Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
• Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
• Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.

Steps:

• Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
• Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.

Steps:

• Preheat oven to 350 Wash and segment the cauliflower, Steam for 25 minutes until VERY tender. Drain well and pat dry. Combine cauliflower, butter flavor spray and ricotta chese in mixing bowl and blend well. Taste and add salt, low fat sour cream, pepper and garlic powder to taste.(Start with 1/2 teaspoon salt and 1/8 each of pepper and garlic and go from there). Stir in 1/4 cup low fat cheese. Pour mixture into baking dish and top with remaining shredded low fat cheese. Sprinkle bread crumbs over top. Bake uncovered for 25 minutes.

Steps:

• In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
• Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You'll use about about 1/4 cup of milk.)
• Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.