Easy Mashed Cauliflower | Keto-Friendly 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.

Cauliflower, Water, Dairy Blend (Milk, Butter [Cream, Salt], Soybean Oil and/or Canola Oil, Salt, Natural Flavor, Monoglycerides), Sour Cream (Cultured Cream, Modified Corn Starch, Sodium Citrate, Locust Bean Gum, Potassium Sorbate [Preservative], Carrageenan), Contains Less than 2% of Grated Parmesan Cheese (Part Skim ...

Cook the Cauliflower Until Tender.

When you're cooking your cauliflower florets, make sure they're fork-tender before removing them from the pot. If the cauliflower isn't cooked long enough, it can make your mashed cauliflower grainy.

When blanching or cooking cauliflower, keep it white by adding 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.

If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.

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.

"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.

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.

Cauliflower contains many nutrients and plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Cauliflower is an extremely healthy vegetable that's a significant source of nutrients. Additionally, it's weight loss-friendly and incredibly easy to add to your diet.

Why is mashed cauliflower better than mashed potatoes? ›

Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.

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.

Cauliflower is a fairly bland vegetable and so it easily replaces the classic mashed potato. It's not as starchy but it has a similar thick consistency. The added garlic powder and cheese makes this such a tasty side everyone will love!

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. They reheat perfectly in the microwave! You could also reheat them in a covered baking dish in a 350°F oven. Tip: Because this mashed cauliflower reheats so well, it's a great recipe to make ahead for Thanksgiving.

The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower.

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 its in there too long, the water from the cauliflower will cause it to go watery.

Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them.

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.

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. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.