"This is a great alternative to mashed potatoes, and much more figure friendly. It's a great vegetable side dish." — JAMVS
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1 large head
cauliflower, cut into florets
shredded Vermont white Cheddar cheese
grated Parmesan cheese
salt and pepper to taste
I would give this four stars, but it needs some tweaking. It was really runny, like cream of wheat or soft polenta. Next time I will use 1.5 to 2 cups of chicken broth and omit the butter all together. Its not necessary. The flavor of the cauliflower and cheese combination makes this taste a lot like mashed potatoes. You could probably trick the kids for sure. I will definitely make again with these changes.
NOTE** Ok, I think I figured it out. I used about 1.5c chicken broth, simmered for 15 mins, added 1/3c sour cream, 1c parmesean cheese and 2tbsp butter. I mixed with my hand mixer until I had a blended but slightly chunky (like country smashed potatoes) texture. LOVE IT>
This was good the second time I made it. I steamed the cauliflower instead of boiling it-so it wont be runny, also I used olive oil instead of butter to make it a little healthier.
Yum! I've made this several times before but couldn't quite figure out what was missing. I think cooking the cauliflower in chicken broth is key...I used chicken broth with roasted garlic and added a little extra garlic. I pureed the cauliflower in my food processor. I only used a little bit of the broth as I didn't want them to be too runny.
This was quite yummy and my husband has requested to have it often. I steamed the cauliflower instead of boiling it in chicken broth and added a few tablespoons of sour cream. After using the potato masher, I switched to a hand-held mixer. The consistency was not runny at all.
Cauliflower will never be mashed potatoes and this preparation will fool no one into thinking so. But as a virtually carb free substitute this was pretty darn good! While I cooked the cauliflower in chicken broth, I drained it completely before adding the cheeses and butter and had no problem at all with its being too soupy. If you like cauliflower in the first place, you'll like it prepared this way.
With a few changes this is a good recipe. I steamed the cauliflower in the chicken broth with a couple tsp of bottled garlic. When it was done I drained the broth into a bowl. Then used my wand blender and added a little broth at a time until I had the thickness I wanted. To get the "mashed potato" consistency I added a couple tablespoons of heavy cream. You could use half & half, but I didn't have any. Of course this adds cals and fat, but gives a wonderful consistency! To cut down on the cheese I used crumbled gorgonzola (about 3 T) instead of the cheddar and parm. Fabulous if you like that taste!
Good stuff, but with some healthier modifications -- no cheese, just a touch of chicken stock, drizzle of olive oil and lots of garlic. Kept it simple and flavorful - took a while for my boyfriend to warm up to it, but he ultimately liked it.
This actually isn't too bad. I say that because I don't like cauliflower. At all. But I had two small servings of this one. Doesn't get five stars though bc of a few things. It was pretty difficult to mash the cauliflower, so I plopped it all in the food processor to smooth it out, although the texture was still a bit grainy. Also, there is a ton of liquid. I drained as other reviewers did,but added about a tablespoon of broth back in. I did use the amount of butter called for but didn't add any salt and used less cheese. I also subbed feta for the cheddar and added roasted garlic. With all these changes, it was good. Otherwise, would have been very runny. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 270
** Calories from Fat: 180
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