Mashed Califlower Recipe?

I roast mine first..add garlic a little cream cheese and some parmesan and blitz it with an immersion blender.

I’ve been waiting for the air fryer I ordered to arrive to try these cauliflower tater tots. Of course, you could just fry them too. They look good though, don’t they. https://www.meredithlaurence.com/recipes/cauliflower-tater-tots/

Bake it, smash it, add bacon, cheese, scallions, and butter and bake it again. It's like a twice baked potato, only better!

I usually add garlic, cream cheese, and often a handful of pepper jack or cheddar. A splash of milk or chicken broth if I use an immersion blender and want a creamier texture. I agree, it does not taste like mashed potatoes, but still good in its own right.

Another option is to mash half potato and half cauliflower. The cauliflower bulks it up and reduces the calorie content, and the potatoes give you more of the creamy, starchy character of regular mashed potatoes. (I make pureed cauliflower soup with the same principal - throwing in a few chunks of potato keeps it nice and creamy without adding a ton of milk or cream.)

I actually HATE the taste of cauliflower - but we did this for New Years Eve dinner because my husband knew I was trying to lay off the carbs...

Boiled it, threw it in a food processor with butter, milk, salt, pepper and sour cream and processed it all together until it was smooth. We made it the way we make mashed potatoes and added ingredients to taste so there really isn't a "recipe".

It will never be as smooth as potatoes are, it's still grainy but the taste is pretty decent and great alternative to a potato.

It's often cheaper to use the microwave frozen veggies for that. Once it's cooked, I just use my hand blender and add a bit of cream cheese or some laughing cow and some seasoning.

I roast the cauliflower in the oven with olive oil, garlic, salt, and pepper. Then I puree it. The roasting brings out the sweetness of the vegetable.

Roasted is best but nuking it works well in a pinch.

I like mine half-and-half with sweet potato, it comes out beautifully golden. I add garlic and about half an onion sautéed in butter, plus some milk.

If you try using cottage cheese I would blend the cheese first to make it smooth.

I either steam a fresh cauliflower or frozen florets. When it is soft, I put it in the food processor with salt, pepper, butter, cheese (see below), and maybe garlic - roasted or powder- and/or parsley, and process until it is very smooth. I don't add liquid because the cauliflower is already thinner than potatoes, and it won't soak up the liquid like potatoes do. It comes out silky smooth and delicious. If I use a mixer to make it, it never gets smooth.

I almost always add cheese because I love cheese, but it isn't required. A wedge of Laughing Cow is best. A good sprinkle of parmesan. Some blue cheese. I use one or all of these cheeses.

Mashed cauliflower is good in its own right, but the people who say they can't tell it's not mashed potatoes are either lying or they don't actually know how to make mashed potatoes.

Here's how I make it:

- boil one head of cauliflower (leaves trimmed and cut into florets) until fork tender
- Strain well
- Blend in food processor (while cauliflower is still hot) with 4oz cream cheese and 1/4 cup of fresh grated Parmesan

I don't add any extra liquid to it