Garlic Mashed Cauliflower Recipes

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes, stirring occasionally. Drain cauliflower and garlic; return to pan., Mash cauliflower mixture to desired consistency. Stir in milk, mayonnaise, salt and white pepper. If desired, sprinkle with cracked pepper and chives.

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:

• If using a head of cauliflower, wash & cut into pieces.
• Steam until soft in the microwave or on the stove.
• In a food processor (or mash by hand) mash cauliflower, butter, seasoning, garlic, salt & pepper.
• Mash until smooth. This can be done in two batches.
• Put in a serving bowl & serve warm.
• Top with parsley flakes for garnish, if desired.

Steps:

• Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer and steam until soft, 10 to 15 minutes.
• Remove garlic cloves and smash with a fork; place smashed garlic with cauliflower into a pot.
• Smash butter and chives into cauliflower and garlic with a fork or potato masher until smooth.
• Stir light cream into smashed cauliflower mixture.
• Sprinkle Parmesan-Reggiano cheese onto cauliflower mixture; season with salt and black pepper.
• Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

Steps:

• Place 1 inch of water in a large saucepan, and add cauliflower, and garlic.
• Bring to a boil, Reduce heat, cover and simmer 10-15 minutes, or until tender.
• Drain, and transfer to a small bowl.
• Add milk, mayo, salt, and pepper, and beat until blended.
• If desired, shape into individual molds, by packing 1/2 cup at a time into a 2 inch biscuit cutter.