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Creamy Mashed Cauliflower

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (563 votes)

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.



READER'S COMMENT:
"This recipe is fantastic!! I used herb and garlic light cream cheese, skim milk or non fat milk. € Monique - Toronto, Canada "

32 Reviews for Creamy Mashed Cauliflower

09/17/2013
Anonymous
Quick, healthy, easy AND tasty!

This was delicious. I made a few small changes to the recipie but the basic method remains the same:

- Instead of butter I used 1 tbsp of Ghee, toasted with black mustard seeds (1tsp) and cumin seeds (1tsp) for extra flavour.
- 1/2 tbsp white pepper
- A pinch of asfoetida
- 1/2 cup buttermilk
- Extra garlic (I like garlic!)
- 30 mL extra virgin olive oil prior to blending
- Fresh basil to stir through upon serving.

The cauliflower and garlic steamed well in 15 minutes using a bamboo steamer atop a pot of boiling water. I used an electric hand blender to blend mine smooth and achieved a good consistancy with the quantities of ingredients given about. The end result was a delicious and smooth creamy soup with a mild pepperyness from the white pepper, cumin and mustard seeds.

Comments
07/08/2013
Anonymous
Not as expected

I thought I'd try this recipe to get more veggies into our meals. I do not have a food processor so I have to use a hand mixer, which was a terrible idea. I had to cook the cauliflower for about 25 minutes (microwave) and still did not get the fluffy consistency that was shown on the GMS. The taste is OK, but from now on we will eat our cauliflower raw.

new spin on a veggie
Comments (1)

15 comments

Anonymous wrote 1 year 21 weeks ago

Of course it wasn't good. You

Of course it wasn't good. You didn't follow the recipe. No thanks for the review.

03/26/2013
Anonymous
I WILL be making this again!

I made this recipe almost as written, though I did not add in the extra EVOO at the end. I didn't think it was needed. Also, I don't have a food processor, so I used my immersion blender. I think it may have actually made it more smooth than it would have been with a food processor. When I started blending it I was afraid I'd added too much buttermilk, but in the end it was just right!
This was so delicious, and it was quick to make. My 3-year-old loved ‘helping’ me make it, but sadly she didn’t like the taste. However, her father loved it!
I’m thinking of making up a bunch of this and freezing it in batches for an even quicker side dish.

Quick, yummy, healthy side dish
Comments
03/03/2013
Delicious!

This was my first time making mashed cauliflower, and it was awesome! I steamed my cauliflower in the microwave since I don't have a steamer basket, and it actually took quite a bit longer than suggested, I'd say about 10-12 minutes total until they were soft enough. The only changes I made were using non fat Greek yogurt instead of buttermilk (just threw in a spoonful), and I mixed in some fresh chopped rosemary along with the chives. I thought it was sooooo good, will definitely be making this again!!

Comments
11/11/2012
Anonymous
Recipes are a guideline. This one is no exception. Awesome!

Make sure your amt of florets is a COOKED amt, not raw, otherwise it will throw recipe off. Can use more than just 8, could be 8-10 cups. Cooks down.That said. Always add hot mixture to hot mixture. I did florets in micro til real soft w/ some water and covered to steam. Take off excess water. I took milk, 3 tsp EVOO, butter, s&p, garlic (some added dehy onion-about 1 T) and got it hot in mic. Added to hot puree. Smoothed, I added optional 1/4 c sc (could use Greek yogurt here), and 1/4 c parm ch. In an oven safe bowl added puree mix, topped with a drizzle of EVOO, chives and paprika. Baked to give a golden crust like a twice bake potato. Baking also, removes any excess water.

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