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Creamy Mashed Cauliflower

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

Your rating: None Average: 3.9 (384 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 "

30 Reviews for Creamy Mashed Cauliflower

01/22/2014
Anonymous
Wasn't creamy as the title indicated

I wouldn't make again, the texture was lumpy. I tried to add more milk and blend it longer to no avail.

healthy, good garlicky taste
Comments
01/14/2014
Anonymous
Try roasting the cauliflower in the oven with garlic

Cooking the cauliflower by roasting it in the oven with garlic cloves for about 20 minutes deepens the flavor. I added a bit of EVOO to the food processor. Delicious!

Delicious
Comments
12/26/2013
okay

Be forewarned: although this is good, it tastes nothing like mashed potatoes. It is pretty good, although it did need seasonings added to it. I used mostly basil and paprika, plus a little black pepper. Not really worth the time if you don't have either a food processor or an immersion blender. To get the creaminess I had to run it through my blender two cups at a time, and the blender was getting worn out by about halfway through.

Healthy
Comments
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 24 weeks 4 days 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.

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