I prepared mine a different way without a blender of the use of milk. You can tweek your recipe to suit your taste. I simply boiled/steamed the cauliflower after I cut it into chunks. When tender I drained the water and put in a tablespoon of butter, tablespoon of sea salt and pepper, red pepper to taste, tablespoon of Fish sauce to taste, then I used a hand held potato masher instead and they came out perfect. You have to keep mashing and cooking on low to get all the water out so they will have that fluffy mashed potato consistency...keep tasting to make sure they are seasoned properly and not over salted.
Creamy Mashed Cauliflower
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.
31 Reviews for Creamy Mashed Cauliflower
I wouldn't make again, the texture was lumpy. I tried to add more milk and blend it longer to no avail.
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!
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.
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.