Mashed cauliflower

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Replies

  • NewImprovedCnbethea1
    NewImprovedCnbethea1 Posts: 1,108 Member
    Here's what my wife and I do. These taste AWESOME.

    cauliflower florettes (of course) boiled or steamed (however you like) until tender.
    about 1/4 cup of fat free sour cream
    garlic powder
    low fat parmigiana cheese (to taste)
    optional - bacon bits (give it a bit of a smokey flavor, without adding much in the way of calories)

    We use a hand mixer (one of the pampered chef stand up single blade mixers works awesome for this)

    they come out nice, creamy, and delicious. and still only about 145 calories per 1 cup serving.
    I use ff greek yogurt as sour cream has the same flavor pretty much and you get a higher source of protein you should try it!!!
  • NewImprovedCnbethea1
    NewImprovedCnbethea1 Posts: 1,108 Member
    All of these receipes sounds so very tastey!! I have to try them out I love cauliflower and my kids will be happy we are trying something new with there white broccoli as they call it!!!
  • susiewusie
    susiewusie Posts: 427 Member
    I love it mashed ,makes a great topping for a shephards pie .Also love it in a curry :)
  • chronosfire
    chronosfire Posts: 52 Member
    Bump! I have to try these out some time! I suppose instead of boiling them I could steam them with broth in my rice cooker. That thing solves all problems ha ha. :laugh:
  • DawnOf1969
    DawnOf1969 Posts: 726 Member
    You should try it roasted.
    Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.

    1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt


    Put oven rack in middle position and preheat oven to 450°F.

    Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.



    Read More http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-238089#ixzz0rbU3uCTp
  • wilkypoo
    wilkypoo Posts: 52 Member
    bump
  • jtotheno
    jtotheno Posts: 123 Member
    bump
  • HealthyChanges2010
    HealthyChanges2010 Posts: 5,831 Member
    bump
  • ciaobella47
    ciaobella47 Posts: 95 Member
    I love to steam cauliflower, puree it, mix it with beaten eggs and scramble! It may sound crazy to some but I dare you to try it! The recipe (link below) comes from the Deceptively Delicious book. I don't add sour cream and only occastionally add parmesan. Either way, it's good.

    http://www.oprah.com/food/Scrambled-Eggs-with-Cauliflower
  • susiewusie
    susiewusie Posts: 427 Member
    You should try it roasted.
    Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.

    1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt


    Put oven rack in middle position and preheat oven to 450°F.

    Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.



    Read More http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-238089#ixzz0rbU3uCTp




    Sounds lovely ,thanks :)
  • doccaroo
    doccaroo Posts: 18 Member
    bump
  • cakesmooth
    cakesmooth Posts: 122 Member
    My sicilian mother-in-law mashes it and puts on top of the pasta with some broth. Super comforting and even my veggie-hating 1 year old will eat it!
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