Mashed Cauliflower Recipe (2024)

FAQs

How do you keep mashed cauliflower from being watery? ›

If you find that that the cauliflower you make is watery it's because you are not drying it out properly on the stove after it's boiled. The trick to the perfect cauliflower mash is to drain it really well and let that water evaporate in a pan on medium heat for 5-6 minutes before it's mashed.

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.

Compared to potatoes, cauliflower has less than half the calories per the same 100 gram serving. (source) Cauliflower has only 3 grams of “net carbs” per 100 gram serving, while potatoes have 14 grams of net carbs. (Net carbs = total carbohydrates – total fiber.)

Mashed Cauliflower may be low in carbs BUT they taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven't tried this before, you will fall in love with Cauliflower Mashed Potatoes!

You can keep cauliflower's white color and enhance its sweetness by adding 1 cup of milk when cooking it. Add a cup of milk to the cooking water and bring it to a boil. Add the cauliflower pieces and allow the water to return to a boil; gently boil for 3 to 5 minutes.

If the head is loose and there is a lot of visible stem, you will likely end up with a grainy cauliflower mash from the thick membrane on the outer stem. If using stems and they seem thick, peel them with a paring knife to get that membrane off and you will be rewarded with the creamiest cauliflower puree of your life.

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

In 1 cup of chopped cauliflower, you'll get 5.3 g of total carbs, 3.2 g of net carbs, 0.3 g of fat, and 2.1 g of protein, per the USDA. Not to mention, you get 320 mg of potassium, making this vegetable a good source of the nutrient.

Made with wholesome, quality ingredients and flavors, Bob Evans Mashed Cauliflower is designed to support your lifestyle, without compromising the delicious taste you'd expect from a homemade dish.

Make ahead: Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Do they sell cauliflower mashed potatoes? ›

Original. When comfort food cravings beckon, answer with a side of smooth, creamy Green Giant® Mashed Cauliflower. Every irresistible serving boasts fewer calories than mashed potatoes⁺ plus a full serving of veggies⁺⁺ so you can give into temptation without the guilt.

Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower.

Cauliflower in general has a mild taste, so expect the riced version to be about the same. However, it's not quite as neutral as regular rice because it has a gentle vegetal flavor similar to cabbage, a bit like how you might expect a bite of the raw vegetable to taste.

She said: "Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if it's in there too long, the water from the cauliflower will cause it to go watery."

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 watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.

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.