Creamy Cauliflower Mashed Potatoes Recipes

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.

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.

Steps:

• In a large saucepan, cover cauliflower with water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until cauliflower is tender 10-12 minutes; drain and return to pan., Meanwhile, combine remaining ingredients in a small saucepan. Bring to a simmer over medium-low heat. Immediately remove from heat and strain through a fine mesh strainer; discard peppercorns, garlic and bay leaf., Add cream mixture to cauliflower. Mash to reach desired consistency.

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.

Steps:

• Combine cauliflower and garlic cloves in a pot and cover with water. Bring to a boil; boil until cauliflower is tender, 10 to 15 minutes. Drain water.
• Blend cauliflower and garlic in a food processor. Add yogurt, Parmesan, parsley, oil, garlic powder, garlic salt, and pepper and blend again. Adjust seasonings to individual taste.

Steps:

• Divide a head of cauliflower into florets that are all roughly the same size.
• Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.
• Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
• 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, 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.

Steps:

• Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain.
• Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved.
• Top with Cheddar cheese and bacon bits.

Steps:

• In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender.
• Drain and mash with hot heavy cream and butter. Salt and pepper.