Recipe by JEN
"Hate cauliflower? Try this, you'll change your mind!"
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cauliflower, broken into florets
parsnip, peeled and sliced
salt and pepper to taste
One of our favorite restaurants in Naples,FL, serves a side dish called "Cauliflower Arugula Smash" and I always look forward to it. What confused me about it, however, is that it was nice and thick, unlike when I tried to make mashed cauliflower at home (what low-carbers love to do to substitute for mashed potates). So I asked the server about it, telling him there just had to be something in there besides cauliflower! Sure enough, he reluctantly admitted that there was also parsnips in there! So I was happy to find and try this recipe and review it in an effort to entice others to try it, since I am its first reviewer. It is just simply delicious! I covered the cauliflower and parsnips in water in a saucepan, added some fresh, minced garlic, brought it to a boil, them simmered it until it was very tender. I drained it very well, then put the pan back on the burner briefly just to dry it out. I didn't add the milk, as it would have have ruined this by taking away it's substance--it needs to be good and dry, and only butter added (although a little bit of cream cheese would be good too!) Finally, capitalizing on the restaurant's dish I love so much, I wilted some fresh arugula in a little olive oil and mixed it in at the last. Perfect! And for some reason even better than the restaurant's!
I don't know what happened, but I didn't like this at all. Sorry. The texture was gritty. I don't think I should have added any milk...maybe cream cheese or something would have been better, but then it would take away from the healthiness of this dish. Won't make again.
This is one of my favorite low-carb recipes to use in place of mashed potatoes. Instead of milk, I use half-n-half or heavy cream. My family really likes this, especially my husband who claims to HATE cauliflower. NOTE: If you add this recipe to a small saucepan and add in a cup or so of organic chicken broth, you have a quick faux-potato soup!
I loved this dish!! I followed another review and added garlic to the pot of water when cooking the veggies. Did add about 2 tablespoons of sour cream to the mixture and made sur to beat well with the electric mixture - what a treat!! I teach cooking classes at a local grocery store and I plan to use this recipe in the fall.
I may not have steamed the vegetables long enough. I usually like them tender crisp, but they really seem to need to be more cooked to get them to whip properly. I omitted the liquid because that would have made them even less like the texture shown in the photo, but I added a good size knob of butter and then 2 tbs of 1/3 less fat cream cheese. Next time I will probably add another parsnip. I served with a nice twist of coarsely ground black pepper and we all enjoyed it. Thanks for sharing.
I thought they were pretty good. The main bit of feedback I got is that people were expecting more of a "Kick". I'll definitely try to bring the seasoning up a notch for the next time I make them. Integrating parsnips was a fun thing though ;-)
Very delicious - almost too good to be true! We added 4 baby yellow squash and 2 parsnips in addition to the head of califlower which added great flavor. We also substituted plain, fat free Greek yogurt instead of milk and butter. Just add some salt, pepper, and parsley flakes for a delicious side dish!!
We LOVED this dish! What a surprise --- and much nicer on the waist-line than potatoes! We love mashed garlic potatoes, so I followed another reviewer's tip, and added garlic powder while I was mixing with a electric hand-mixer. I think it would be great with or without the garlic, but since I don't do milk, I skipped it, but added twice as much butter & mixed 'til creamy. Will definitely make this again --- Thank You!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower With a Kick
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
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