Mashed Cauliflower Recipe?

[Zuleika]

I'm still looking for a recipe I really love. Anyone care to share theirs?

Also, once I find a keeper, can I make a large batch and freeze it?

[lowcarbgirl]

Well I usually make just one serving at a time. Here is the basic recipe I use. You can just mulitply by how much you need. Not sure if it freezes well :rolleyes: I've never tried to freeze it. If no one else can answer that, you may just try freezing a small amount and seeing how well it freezes.

Mashed cauliflour:

1 cup cauliflour,
a pat of butter
1 oz cheddar (melted)
slice of nitrate/nitrite free bacon (broken into little piece)

Boil or steam cauliflour until soft. Place in food processor (I use my magic bullet) with a pat of butter and process until conistency of mashed potatoes. Top with melted cheddar and bacon pieces.

You could top with other things as well...like lc gravy, butter, sour cream etc..

Hope this helps some.

hugs,
Willow

[LisaS]

I take 1/2 a head, cut it up & put in microwave-safe casserole and toss in 4-5 garlic cloves. Nuke until done- I usually go 5 mins, shake/stir, 4-5 mins more. You could steam as well, but I don't.

Then I add salt, pepper & garlic powder over the top and mash using my stick blender. Once it is fairly smooth, I add about 1T butter and 1T sour cream or cream cheese (if I have them) - and hit it with the stick blender again. Then taste to adjust seasonings. Mmmm. This is generous 2 servings.

Another thing I have done is roast a baking potato and take out the insides and freeze it in 1-2T clumps and then put all in a baggie. And then I'll add a clump to the cauliflower before I cook it. Just changes the texture and flavor a little w/out adding a lot of carbs. But it is fine without it.

I've also done like lowcarbgirl and added some shredded cheese - cheddar or parmesan and rebaked it a little - but it tastes good as is.

I probably make these twice a week. I think it would keep to the next day, especially if you were going to make potato cakes or something. I haven't tried freezing it, but it takes so little time to make I'm not sure I'd bother. I've also done the same with frozen cauliflower - works just fine, but runs a little more expensive than the fresh.

[barbietre]

I take 1/2 a head, cut it up & put in microwave-safe casserole and toss in 4-5 garlic cloves. Nuke until done- I usually go 5 mins, shake/stir, 4-5 mins more. You could steam as well, but I don't.

Then I add salt, pepper & garlic powder over the top and mash using my stick blender. Once it is fairly smooth, I add about 1T butter and 1T sour cream or cream cheese (if I have them) - and hit it with the stick blender again. Then taste to adjust seasonings. Mmmm. This is generous 2 servings.

I add a little more cream cheese. I found a Lipton's soup mix that adds nice flavor, it is savory Garlic & Herb soup.

[Zuleika]

LOL Lisa! My definition of "so little time" is about 3 minutes in the microwave. Also, as a single person, I have trouble using up fresh veggies before they go bad. So, if I could buy a head of cauliflower, make mashed and save the extra servings, that would be better.

I haven't tried sour cream or cream cheese yet. I'll give those a shot. I think that may be just the trick, since I usually find mine a bit watery.

[Temptd2]

If you want it REALLY good - try fresh brie instead of cream cheese! DH who professes to HATE brie LOVES the caulimash that way. I didn't tell him what was in it the first half a dozen times I made it because I knew he'd wrinkle up his nose in disgust - but after he'd eaten it that many times he had no choice but to admit he liked it!

[cmcole]

Well, I guess you could blanch and freeze what cauliflower you didn't use initially, and then start with that the next time.

http://forum.lowcarber.org/showthread.php?t=188431&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=185521&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=196364&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=197411&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=188885&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=210362&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=226640&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=225167&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=222405&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=224721&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=238667&highlight=mashed+cauliflower

http://forum.lowcarber.org/showthread.php?t=226513&highlight=mashed+cauliflower

[Missy]

Here's a recipe that my mom's always made...and it may sound a bit weird, but it tastes good. Take your cauliflower and steam it in a microwave for 5 mins...drain off the water. Then mix together in another bowl, Mayo and Mustard,(more mayo then mustard though) with a bit of onion diced very fine. Mix that together and spoon over the tops of the cauliflower. Microwave for a couple minutes more...then top it with some cheddar cheese and microwave for one more minute.

Very tasty, and "on plan".

[deirdra]

Mmmm, sounds good, like german fauxtato salad w/cheese (if you leave the cauliflower in chunks).

[cmcole]

Someone else on another board suggested freezing it in portion sizes in zipper bags or vacuum bags (if you have that machine) and just reheating it in boiling water (in the bag).

[scott123]

If you want it REALLY good - try fresh brie instead of cream cheese! DH who professes to HATE brie LOVES the caulimash that way. I didn't tell him what was in it the first half a dozen times I made it because I knew he'd wrinkle up his nose in disgust - but after he'd eaten it that many times he had no choice but to admit he liked it!

Hmmm... that's an interesting variation. Normally, if I can't have brie on a good crusty baguette, I'm not interested, but in fauxtatoes.... perhaps.

Some chevre might be good in fauxtatoes as well.

[Temptd2]

Scott, give it a try - it's REALLY good with the mushroom brie too....

[Mitra]

I remember having a cauliflour and brie soup about 20 years ago. It sounded very unlikely, but the combination worked very well. It might even tempt me to give mashed cauliflour another chance ;).

[cmcole]

A friend of mine used to make cauliflower & stilton soup for Christmas.

http://www.epicurious.com/recipes/recipe_views/views/107584

http://www.epicurious.com/recipes/recipe_views/views/1241

[cmcole]

http://forum.lowcarber.org/showthread.php?t=305472

http://www.uga.edu/nchfp/how/freeze/cauliflower.html

Freezing

Cauliflower

Preparation – Choose compact white heads. Trim off leaves and cut head into pieces about 1 inch across. If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoons salt per gallon water). Drain.
Water blanch (http://www.uga.edu/nchfp/how/freeze/blanching.html) for 3 minutes in water containing 4 teaspoons salt per gallon water.
Cool promptly, drain and package, leaving no headspace. Seal and freeze.

This document was extracted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

[ValerieL]

I never liked the regular cauliflower mash, but I tried roasting the cauliflower first. I actually roast cauliflower, onion & garlic, tossed lightly in oil, roast in a low oven until they get golden brown and then mash in the food processor. I don't find I have to add anything else except maybe a touch of cream or stock if it's much too thick (but it generally isn't).

Not low-calorie because of the oil, but very, very good.