Smashed Cauliflower Recipe - Allrecipes.com
Smashed Cauliflower Recipe
  • READY IN 35 mins

Smashed Cauliflower

Recipe by  

"This is a great alternative to mashed potatoes, and much more figure friendly. It's a great vegetable side dish."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
  2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2008

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>

 
Most Helpful Critical Review
Dec 28, 2008

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.

 
Feb 05, 2008

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.

 
Jul 04, 2008

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.

 
Dec 06, 2008

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.

 
Feb 18, 2008

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!

 
Mar 10, 2008

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.

 
Jul 05, 2008

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.

 

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Nutrition

  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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