The Best Mashed Cauliflower Recipe - Easy Cauliflower Mashed Potatoes! (2024)

FAQs

What are the ingredients in Bob Evans Mashed 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 Food Starch-Modified, Salt, Sour ...

Recipe Tips and Tricks

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.

Flavorful: This mashed cauliflower recipe uses the same garlic, butter and salt found in traditional mashed potatoes. They give cauliflower potatoes a very similar taste!

Don't want to drain out all the water. Don't use cream or milk – this will result in a watery mash! Variations: Use peeled and chopped celeriac (celery root) or peeled and chopped white potatoes in place of the parsnip. Both options are higher in starch than potatoes and will help thicken the cauliflower puree.

Using less water prevents the cauliflower from getting waterlogged. Boil until tender. This will take about 10 minutes or so. Sautéeing the cauliflower first helps it cook faster once the water is added to the pot.

Creamy Mashed Cauliflower is a healthier alternative to traditional mashed potatoes. Primarily due to the carbs. 1 cup of raw cauliflower has 5g of carbohydrates; where 1 cup of raw white potatoes has 12g.

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.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.)

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.

How do you get the bitter taste out of cauliflower? ›

To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.

Bitter tasting cauliflower can be caused by too much heat or sun. It can also taste bitter from a lack of moisture, uneven watering, waiting too long to harvest, or overcooking. If bitter cauliflower has been a problem, try growing purple varieties (they tend to be less bitter).

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.

Potatoes and cauliflower can both be solid choices to add to your regular diet. However, when it comes to cauliflower versus potato, cauliflower has some advantages including be lower in calories and carbs. Plus, cauliflower generally comes out ahead with versatility and nutrients profile.

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.

"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.

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. I would advise to not bake for longer than 20-25 minutes.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.