The Best Mashed Cauliflower Recipe! (2024)

FAQs

How do you firm up mashed cauliflower? ›

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.

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.

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.

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.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

All the vegetables form the Brassica family have a bitter component to their flavour. Brassica is the family that includes cauliflower, cabbage, broccoli and Brussels sprouts. You can actually remove quite a lot of it by leeching it out in to the water, or by using salt.

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.

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

Why do you add milk to boiled cauliflower? ›

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.

Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!

Undercooking It. Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "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.

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.

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.

Arrange blanched cauliflower in single layers on drying trays. Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

Drain well

Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.