Food

Cauliflower Mash

Have you ever tried Mashed Cauliflower in place of Mashed Potatoes? My family loves this recipe, even my husband! Aside from the health benefits of cauliflower over potatoes, cauliflower is much easier to work with. You don’t have to worry about accidentally making them ‘gummy’ by over mashing or boiling them. I purchase the already riced cauliflower from either Trader Joe’s or Costco, this saves a lot of time and is not very expensive. If you chose to rice your own, make sure to add a few minutes to your boiling time.

I always begin by sautéing my riced cauliflower in butter to give it more flavor, usually about 3-5 minutes. Melt your butter in a 4-quart pot or dutch oven over medium-high heat. Add your cauliflower and saute, stirring regularly until it has lightened in color.

Add your water and salt (or bouillon) and bring to a boil. It is very important not to add too much water so your cauliflower does not become water-logged. As you can see in this picture, you barely cover the cauliflower. Reduce heat to a simmer, cover and cook until cauliflower is tender, about 15 minutes.

Drain your cauliflower over a bowl so you can save your cooking liquid. Place the drained cauliflower back in the pot. You can either mash using an immersion blender, adding up to 1/4 C reserved cooking liquid or put half at a time into your Vitamix. Whichever method you choose, blend until your desired consistency is reached. Serve immediately or let cool and then place in refrigerator for up to 3 days. Reheat over low heat adding additional butter if you would like. Enjoy!

Mashed Cauliflower
Serves 8-10
Ingredients:
2 (16- ounce) packages riced cauliflower (Costco comes in a 3 pound bag so use 2/3rds of the bag) or 1 large head of cauliflower, riced.
3 TBSP Butter
2 C Water
1 tsp Knorr’s Chicken Bouillon or salt
Directions:
1. If using fresh cauliflower, halve the cauliflower through the stem. Cut a ‘V’ shape around the core t
2. Melt the butter in your pan over medium-high heat. Add the cauliflower and salute, stirring regularly until cauliflower has lightened, usually 3-5 minutes.
3. Add the water and salt or bouillon and bring to a boil. Reduce heat to medium, liquid should still be simmering. Cover and cook approx 15 minutes (If using fresh, approx 20 min.) until cauliflower is tender.
4. Drain over a bowl, reserving the cooking liquid.
5. Place the drained cauliflower back in the pot and either mash using an immersion blender or Vitamix, adding up to 1/4 of reserved cooking liquid until desired consistency is reached. Enjoy!