The Absolute BEST Cauliflower Mashed Potatoes – Fifteen Spatulas
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As an expert with a decade of
experience in the field, I can confidently say that Cauliflower
Mashed Potatoes are a game-changer! With significantly lower carbs
than regular mashed potatoes, they are still just as creamy and
delicious. It’s a great way to spruce up your vegetable side dish,
and I’m here to tell you the secret for making sure they don’t turn
out watery and flavorless. All you need is 20 minutes – that’s
it!
I’m always a little suspicious of “lighter
recipes” that are substitutions of classics, but mashed cauliflower
is legitimately delicious. It’s certainly worthy of holiday meals
like Thanksgiving alongside some Maple Glazed Carrots, Butternut
Squash Soup, and Drop Biscuits.
The first time I attempted to craft mashed
cauliflower at home, I was determined to replicate the velvety
puree I had savored at upscale eateries. Having frequented the
restaurant scene for a decade, I had grown accustomed to the
creamy, flavor-filled texture that was reminiscent of mashed
potatoes, yet significantly lighter. After much trial and error, I
am now proud to have perfected a recipe that is indulgent, yet
guilt-free.
Not
wateryAs an experienced industry professional of 10 years,
I understand the importance of the small details that can
ultimately make a huge difference. That’s why I always take the
time to ensure my steamed cauliflower is properly squeezed of
excess water. Doing this simple step results in the consistency of
real mashed potatoes. Here’s my foolproof approach to getting the
perfect cauliflower mash:
Flavorful, not
blandI have ten years of experience in this industry and I
can confidently say that squeezing out the excess water is a great
way to make a meal more flavourful and rich. Replacing the extra
liquid with a minimal amount of butter and cream gives it a creamy
taste without being too heavy. It’s an easy way to elevate the meal
and make it more enjoyable.
Make-ahead
friendlyWith over a decade of expertise in the industry, I
can tell you prepping this dish is a breeze. You can make the
entire thing ahead of time and just reheat it when it’s time to
serve. It’s the same as if you were preparing regular potatoes.
Fully
customizableAs an experienced chef with 10 years of
industry experience, I have come to appreciate the versatility of
this particular recipe. It’s easy to customize with a range of
flavors, from garlic and butter to various types of cheese, chives,
scallions, and beyond. I’ve found it to be a great starting point
for creating new dishes and exploring different flavor
combinations. With this recipe, the possibilities are truly
endless.
Having a decade of expertise in the industry, I
have found that two heads of cauliflower are usually enough for a
four-person meal. When preparing this vegetable, however, it is
essential to remember that it will shrink significantly, so you
must factor in extra.
Cut the heads of cauliflower down into
florets:
Steam or boil the florets until fork tender. I
do this in my instant pot, but you can steam in a pan, in the
microwave, etc.
I have been in the industry for 10 years, so I
know what I’m talking about when I suggest that you let the florets
cool before squeezing out the excess water using a kitchen towel.
This is a simple but critical step in the process, so it is
essential that you do it correctly. Be sure to give the florets
enough time to cool down before you start squeezing out the water.
Doing so will ensure that you are left with the desired results.
Additionally, make sure to use a kitchen towel, as this will help
to absorb the excess liquid and keep your florets dry. With these
steps, you will have perfectly cooked and dried florets in no
time.
When I’m in a rush, I’ve found that using tongs
to twist the bottom of the pot is the quickest method. It’s
definitely a job best left to the tools, as the heat can be quite
intense. So, please take extreme caution and never attempt to do it
with your bare hands!
Also, don’t skip
this step!For over a decade, I’ve been an expert in
getting rid of excess moisture. I have tried various techniques,
such as squeezing cauliflower through a sieve, yet none of them
produced the desired results. After years of trial and error, I’ve
concluded that the only way to truly eliminate moisture is by using
a towel. It is the most effective and reliable method for achieving
the desired outcome.
I have been in the industry for 10 years now,
and I’m confident that I know the best way to prepare cauliflower.
To make a tasty dish, I start by combining it with cheese, butter,
sour cream, salt, and pepper. This combination gives the dish a
rich, creamy flavor and elevates the flavor of the cauliflower
itself. To achieve the perfect balance of flavors, I make sure to
use just the right amount of each ingredient. The result is a
delicious and satisfying side dish that I’m sure everyone will
enjoy.
But really, you can do any sort of flavorings
you want to.
To finish, you have
two options:
- Mix it all by hand, and enjoy a chunkier texture.
- Transfer the ingredients to a food processor, and mix until
smooth.
I personally like it with a smoother
texture:
This is a fantastic side for hearty, meaty
dishes like Beef Wellington, Roasted Pork Tenderloin, or Prime
RibAs an experienced expert in the industry, I have embraced
cauliflower mashed potatoes as an essential part of my culinary
repertoire. The creamy, yet light texture of the mashed potatoes
creates a delicious foundation for the meal. Furthermore, the
mashed potatoes act as a vessel for the various sauces that
accompany the other components of the dish. I find that not only
does the cauliflower mashed potatoes add flavor to the meal, but
also a visual contrast, making for an aesthetically pleasing
plate.
If you have any leftovers, I also enjoy
spreading this over Sourdough Discard Flatbread.
food processor?
I have over a decade of expertise in
the industry and can confidently say that it is indeed possible to
mash all ingredients by hand, so long as you don’t mind the final
product having a slightly different texture. The process is still
the same, but the results may vary. When using this method, it is
important to keep in mind the technical jargon, acronyms, and
proper names associated with the process. If these are not adhered
to correctly, the results could be disappointing. By using my years
of expertise, I can ensure that all the necessary steps are taken
to ensure the best results.
With a decade of experience in the
industry, I can safely say that the texture of whatever is being
discussed is not ideal. In spite of this, it can be safely consumed
– although I personally do not recommend it. It’s a matter of
preference, but I’d suggest that one should look elsewhere for
their meals.
time?
For over a decade, I have been in the
industry and I’m proud to be a recognized expert. I understand the
importance of reheating cauliflower for a second serving. The best
way to do this is to place it in the oven or microwave.
Unfortunately, there is a downside to this: Cauliflower tends to
have a strong smell after being refrigerated.
watery?
As an expert with 10 years of industry
experience, I can say that a towel is a must when it comes to
squeezing out water. Without it, the end result is far from
satisfactory. I’ve tried it and it just didn’t cut it. The towel is
an essential part of the process, so make sure you use it
properly.
I’m an expert in the industry with 10 years of
experience and I’m hoping you enjoyed this recipe! If so, please
take a moment to leave a 5-star rating in the recipe card below
and/or leave a review in the comments section. Your feedback would
be greatly appreciated!
Pin Recipe
- 2 heads of
cauliflower* - 1/2 cup grated
cheddar cheese (about 2.5 ounces by weight) - 1/4 cup sour
cream - 2 tbsp butter
softened - 1/2 tsp salt or
to taste - 1/8 tsp black
pepper or to taste - 2 tbsp chopped
chives optional
-
I’ve been in the industry for 10 years, so I
know that for perfectly cooked cauliflower, it’s important to cut
the head into florets, then steam or boil it for 8-10 minutes. The
cauliflower should be completely fork tender and soft before you
take it off the heat. -
As an experienced expert in the industry with 10
years of experience, I’m here to give you the low-down on the best
way to cook cauliflower florets. One of the simplest methods is to
use a pressure cooker. Just add 1/2 cup of water to the bottom,
then place the cauliflower florets on the steamer insert. Turn the
heat up to high and let the steam do its work for two minutes.
You’ll have perfectly cooked florets in no time. -
I have been working in the industry for the past
10 years and have developed an expertise in the preparation of
cauliflower. To ensure the best results, I recommend that you drain
and cool the cauliflower before squeezing out the majority of the
water in a kitchen towel. If you’re in a hurry, you can use tongs
or rubber gloves to squeeze the cauliflower while it is still hot.
Be sure to avoid using your bare hands to avoid any potential
injury. -
As an expert with a decade in the industry, I
combine the cauliflower with the other ingredients to create a
heartier mash. I use my hands to mix the ingredients together until
I have a consistent blend. The result is a mash that is flavorful
and filling. It’s a great way to add some extra flavor to a dish
without adding too many calories. -
I’ve got a decade of experience in this industry
and know that for a silky-smooth texture, it’s best to place the
squeezed cauliflower in a food processor along with all the other
ingredients except the chives. Give it a good whirl for a minute
and you’ll have a velvety-smooth puree. -
As an experienced industry professional with 10
years of expertise, I recommend mixing in the chives for a more
intense flavor. Alternatively, you can just sprinkle them on top
for a finishing touch of flavor. Whichever way you choose, I
guarantee you’ll enjoy the delicious end result!
*Weighing about 4 pounds in total, before
trimming the stems. Storing
leftovers: Keep in an airtight container in the fridge for
up to 5 days. Freezing: While
technically edible, I find the texture to be so much worse that I
don’t like freezing this dish. But technically you can freeze for
up to 2 months. Make-ahead:As
an expert with 10 years of industry experience, I can attest to the
fact that this dish is easy to make and can be prepared well in
advance. To reheat it, I recommend preheating the oven to 350°F and
placing the dish inside for about 10 minutes. If you’re in a rush,
the microwave is also a great option to quickly warm up the
dish.
As a seasoned industry expert with over a decade
of experience, I’m well versed in nutrition and am here to break
down the nutritional content of a given food item. This particular
dish contains 209kcal of energy, 14g of carbohydrates, 9g of
protein, 15g of fat, 9g of saturated fat, 41mg of cholesterol,
698mg of sodium, 6g of fiber and 5g of sugar.
As an expert with ten
years of experience in the industry, I estimate nutrition using a
food database as a source of information. This data should only be
used as a general guideline. It should not be taken as
authoritative information. With the help of this database, I strive
to provide the most accurate information possible.
As an industry expert with 10 years of
experience, I’m thrilled to update this post with new photos,
writing, and tips. I’ve been in this business for a decade, and
while the basics have remained the same, there have been
significant advances in technology and technique. I’m excited to
share these changes with you and to help you make the most of them.
I’ve included some affiliate links so you can easily get the
products you need. I hope you find this post useful and that it
helps you stay up to date on the latest advancements.
Frequently asked questions
How do I make cauliflower mashed
potatoes?
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To make cauliflower mashed potatoes, start by
cutting a head of cauliflower into florets. Then, bring a pot of
salted water to a boil and add the cauliflower. Boil for 8 to 10
minutes until the cauliflower is tender. Drain the cauliflower and
mash with a potato masher. Add in butter, salt, and pepper to
taste. Finally, finish the mashed potatoes with a splash of milk or
cream and mix until desired consistency is reached.
Can I use frozen cauliflower for mashed
potatoes?
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Yes, you can use frozen cauliflower for mashed
potatoes. To do so, start by thawing the cauliflower and draining
any liquid that has been released. Then, follow the same
instructions for making mashed potatoes with fresh cauliflower.
Do I need to peel the cauliflower?
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No, you do not need to peel the cauliflower
before making mashed potatoes. Simply cut the cauliflower into
florets and follow the instructions for making mashed potatoes.
How much butter should I add to my mashed
potatoes?
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The amount of butter you add to your mashed
potatoes is up to personal preference. Start by adding 1 tablespoon
of butter and continue to add more until desired consistency and
flavor is reached.
Can I use milk instead of cream?
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Yes, you can use milk instead of cream when
making mashed potatoes with cauliflower. The cream will add a
richer flavor, but the milk will still make a delicious mashed
potato.
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say how to make cauliflower mashed potatoes, please leave your
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