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Mashed cauliflower?

Does anybody have a recipe that doesn't use too much cheese?

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    1. I just steam a head till you can jab a fork into the stem, them use the same fork to roughly smash everything and drizzle with olive oil and S&P. You need perfect, field fresh, seasonal cauli to do this but I can eat most of a head when it's in season!

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      1. re: Erika L

        I steam the florets from a whole head in a small amount of stock (chicken or veg) and I use my wand mixer to whip it together with a wedge or two of laughing cow light cheese OR some sour cream with a sprinkle of parm cheese or whatever cheese is lying around. Plenty of salt and pepper. Sometimes I'll add a small clove of roasted garlic. It's really satisfying in a mashed potato way with less carbs (which is important to me).

      2. I used to steam, drain, mash, drain, then do it like a loaded baked spud- crumbled cooked bacon, minced scallions, s&p- butter, finely shredded cheddar and bake it cassarole style until we were all drooling. I think sour cream was involved but it's been so long- and husband can't remember.

        1. I just steam until tender, mash up and add a dollop of sour cream (reg. or light), some S&P and I'm done.

          1. I steam mine until it is easily pierced by a fork along with a few cloves of garlic. Then I throw it all in a pot on low, pour about 1/4 cup of chicken broth and use an immersion blend to blend until creamy. My secret creamy ingredient is a about 1/4-1/2 cup of non-fat powdered milk. It makes the cauliflower very creamy and buttery without adding fat or much in the way of calories.

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            1. re: Super Salad

              Powdered milk is a great idea! Can't wait to try it.