Garlic Mashed Cauliflower Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep mashed cauliflower from being watery? ›

Using less water prevents the cauliflower from getting waterlogged. Boil until tender. This will take about 10 minutes or so. Sautéeing the cauliflower first helps it cook faster once the water is added to the pot.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

Whether you are looking for a side dish, center-of-the-plate item or simply an alternative to starch replacement, Bob Evans Mashed Cauliflower is a perfect choice each time. Bob Evans Parmesan & Chives Mashed Cauliflower is easily prepared in the microwave - ready to eat in 5-6 minutes.

You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.

Adding milk to the water will help the cauliflower keep its white color and will sweeten the flavor of the cauliflower. Bring water to a boil and add the cauliflower pieces. Allow the water to return to a boil and gently boil for 3 to 5 minutes.

"When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk. Be sure to check them before you turn the oven off and give them extra time if they are still too firm.

Most recipes recommend blanching the cauliflower in boiling water for a few minutes for this initial stage, but it's important to pay close attention to this step. The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.

Why is my cauliflower mash grainy? If you don't cook the cauliflower through so it's nice and soft, it will be grainy when you blend it up. It also could be grainy if you don't blend it enough. These aren't mashed potatoes so you can blend for as long as it takes to get them nice and creamy.

Blanch: Cut the cauliflower into small flowers and blanch in boiling water for 1-2 minutes, then remove and drain. Blanching removes the astringency of cauliflower and makes it taste more like broccoli.

Sure, if you puree cauliflower and add cream, butter, and salt, you have a tasty side dish. It even looks like mashed potatoes. But mashing something doesn't transform it into a different vegetable. It will taste like what it is, no matter what form you serve it in.

Why is mashed cauliflower good for you? ›

Creamy Mashed Cauliflower is a healthier alternative to traditional mashed potatoes. Primarily due to the carbs. 1 cup of raw cauliflower has 5g of carbohydrates; where 1 cup of raw white potatoes has 12g. Perhaps even more important is the Glycemic Index score of the two.

Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

The Costco cauliflower mash comes fully cooked in the package, so all you have to do is heat it up before serving. On the package, it says this is a vegetarian and gluten-free side dish that has just seven net carbs per serving. Each package is $9.99, although prices may vary from depending on location.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

Wrap the cauliflower rice in a clean tea towel or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out, or you might not be.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.