Mashed Cauliflower?

Question

OK, so I have a dinner tonight with a friend and her family. I am going to make mashed cauliflower but forgot how to make it the way my mom did. I can't ask her because she passed away last year so help me out here. I have the cauliflower and I got butter and half & half. How much should I put of each? The cauliflower head is not a big one. Would it be good to add garlic? Thanks!

Answer 1

here are 2 different ones i found on www.foodnetwork.com

London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard Recipe

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1/2 pound ham, chopped
6 cups chopped red chard, 1 large bundle
3 tablespoons red wine vinegar, eyeball it
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands)

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.

Remove meat from broiler and let it rest 5 minutes.

Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.

Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp – the thinner the better!

Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.


"Mock" Garlic Mashed Potatoes

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

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.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Answer 2

Pureed or mashed cauliflower is a great substitute for mashed potatoes. Low in carbs and high in nutrients, the "cauli-taste" is very mild. Try it even if you think you won't like it - my husband asks for it! You can flavor it up in any way you like - adding garlic is a great addition, or Parmesan cheese, or both!
INGREDIENTS:
raw cauliflower - a medium head makes about a pound of florettes
any combination of butter, milk, cream, or whatever you use when you make mashed potatoes - about 1/4 cup
salt and pepper
If you have low carb "instant mashed potatoes", add up to 1/4 cup for texture*
Options: minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon); cheese
PREPARATION:
*I like to use instant "potatoes" made for low carb diets, such as Dixie Carb Counters Instant Mashers. Other people use a small amount of real potato or instant potatoes to improve the texture.

But you don't need any of these things.

Break the cauliflower up into florets, or just chop. I like to cook it in the microwave in a container that I prepare and serve it in, but you can steam it. Cook it until it's tender - a fork should easily pierce it.

The easiest thing to do is to add the rest of the ingredients to the container the cauliflower is cooked in, and then use a stick (hand) blender to put it all together. Or you can put it all in a regular blender or food processor.

Assuming 4 servings from a pound of cauliflower, each will have about 3 grams of usable carbohydrate plus three grams of fiber. The calories will depend on what else you add.

Answer 3

Cauliflower cooked with the garlic, then drained. Add 1/2 & 1/2 and butter till you like the texture. Just like potatoes.

Answer 4

CAULIFLOWER "MASHED" POTATOES

1 head cauliflower
1/8 skim milk
Salt & pepper
Paprika

Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.

*************************************************************

CREAMY CAULIFLOWER MASHED POTATOES

1 bag frozen cauliflower florets
4-6 oz of cream cheese (to taste)
1/4 cup heavy cream
2-4 oz of butter, softened (to taste)
garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, parmesan, etc

Microwave cauliflower in microwave safe container and cover with plastic wrap to keep the steam in (follow instructions on bag for the most part).
Cook until cauliflower is very well done (soft!) approx. 8-10 minutes). Drain.

When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (You can drain it right in the plastic wrapper it comes in by poking holes in the bottom).

Next, put the cauliflower into a food processor (s-blade) and whir on high for a few minutes. Add the cream cheese, and butter. Mix well; the whole point of this process is to make the cauliflower creamy and smooth.

Check the consistency. If it is too thick for you, add a tiny bit of cream, mix, and check again. Too much liquid and you will end up with soup (hence the draining!)

Ok, now the fun part. Add seasoning to taste. A few shakes of Ranch dressing powder can really spice it up. Or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm... you may need to heat it quickly in the microwave before serving, but usually it's good to go to the table.


see link for more recipes

Answer 5

I don't like garlic in my cauliflower, but sure add sure.

CAULIFLOWER "MASHED" POTATOES

1 head cauliflower
1/8 skim milk
Salt & pepper
Paprika

Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.


***********************************************8

CREAMY CAULIFLOWER MASHED POTATOES

1 bag frozen cauliflower florets
4-6 oz of cream cheese (to taste)
1/4 cup heavy cream
2-4 oz of butter, softened (to taste)
garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, parmesan, etc

Microwave cauliflower in microwave safe container and cover with plastic wrap to keep the steam in (follow instructions on bag for the most part).
Cook until cauliflower is very well done (soft!) approx. 8-10 minutes). Drain.

When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (You can drain it right in the plastic wrapper it comes in by poking holes in the bottom).

Next, put the cauliflower into a food processor (s-blade) and whir on high for a few minutes. Add the cream cheese, and butter. Mix well; the whole point of this process is to make the cauliflower creamy and

Answer 6

raw cauliflower - a medium head makes about a pound of florettes
any combination of butter, milk, cream, or whatever you use when you make mashed potatoes - about 1/4 cup
salt and pepper

garlic would be a GREAT addition.

Answer 7

Curlicue carrots!

Oh . . . we're not just giving "shout-outs"
to our favorite veggie dishes? ;)