nch pieces. Break up the cauliflower into florets.
7
ith parchment paper.
Cut cauliflower in small florets and place
Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.
Boil cauliflower until soft, about 20 minutes.
Drain water and place cauliflower in a food processor. Add margarine, skim milk, and salt and pepper. Process until the consistency of mashed potatoes.
n thick pieces.
Steam cauliflower 15 minutes. Transfer to a
nd salt generously. Add the cauliflower and boil gently until very
Combine cauliflower, garlic and broth in a large saucepan. If the broth does not cover the cauliflower add water to cover.
Bring to a boil, reduce heat to medium low and simmer until cauliflower is fork tender, about 15 minutes.
Drain cauliflower and garlic, reserving 2 tablespoons broth.
Hand mash, or if you'd rather transfer to a food processor and process 'til smooth, adding broth if necessary to moisten mixture.
Season with salt and pepper; add chives and parsley and stir.
Serve hot.
Place 8 oz. yogurt or low-fat sour cream in food processor or blender, top with some of the wasabi powder and 1/2 teaspoons salt. Let sit to remove chill as you cook the cauliflower.
Steam caulifower until tender, about 20 minute.
Add to yogurt mixture and blend until smooth. Add more yogurt or sour cream to desired consistency and more seasonings to taste.
Enjoy!
Cook the cauliflower until firm, yet tender. Coarsely mash cauliflower with potato masher.
Add the sour cream, onion, cheese, salt and pepper.
Mix well.
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions.
Find lots more delicious recipes as well!
Clean cauliflower.
Place in covered casserole dish or wrap in plastic wrap.
Microwave on High power for 8 to 12 minutes, depending on size of head.
Let stand for 3 minutes.
In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender.
Drain and mash with hot heavy cream and butter. Salt and pepper.
Break the cauliflower up into florets, then steam
Place a steamer basket in a large pot. Add water to just below basket. Arrange cauliflower, onion and garlic in basket. Bring to a boil then reduce heat, cover and cook for 10 mins, or until cauliflower is tender.
Transfer cauliflower mixture to a food processor along with cheese and olive oil. Process for 30 seconds, or until mixture resembles mashed potatoes. Season and stir in chives.
ilk and lemon juice. Submerge cauliflower and cook for 15-17
In a large cooking pot add cauliflower and water.
Cook on medium high until cauliflower is soft (about 15 minutes).
Drain cauliflower.
In a large bowl add cauliflower, butter, sour cream, garlic (optional), salt and pepper.
Mash with a potato masher or use a hand mixer on low speed until creamy.
large pot, add the cauliflower and parsnips and then top
00b0F.
Place potato and cauliflower in a large saucepan. Cover
Cook cauliflower in boiling salted water for 5 mins, until tender. Drain. Transfer to a food processor and puree.
Prepare instant mashed potatoes according to package directions, substituting chicken broth for water. Stir in cauliflower, Parmesan and chives.
br>Meanwhile, place potato and cauliflower in a steamer basket over