5 Mashed Cauliflower Recipes

You  may have heard of people swapping potatoes for cauliflower to give their favorite side dish a health kick! So here are a couple must try variations!

Variation #1: With only 2 weight watcher points!

What you need:
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter

What you do:Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender.

Variation #2: A potato and cauliflower mash

What you need:
1 head cauliflower, cut into florets, trimmed of as much of the stems as possible
1 large russet potato, peeled and cut into 1″ cubes
1/4 cup sour cream
3 tablespoons grated parmesan cheese
1/2 teaspoon each, salt and pepper

What you do:
Fill a large pot with about an inch and a half of water. Fit with a steamer basket and place the cauliflower and potatoes inside. Cover and steam until very tender and easily pierced with a fork, about 15 minutes. Drain well and return the cooked vegetables to the empty pot on the stove top with the heat turned off. Allow them to stand for about 3 minutes to dry. Add sour cream, parmesan, salt, and pepper, and mash until smooth and well-combined. Serve with freshly minced chives.

Variation #3: Creamy Cheesy Mash with only 1 weight watcher point!!!

What you need:

1 head of cauliflower, chopped into small florets
4 cups chicken stock
1/4 cup of Parmesan cheese
2 tbsp half and half
4 cloves garlic
Salt and pepper to taste

What you do:
Bring the chicken stock to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through. Drain the cauliflower and reserve 1/2 cup of the chicken broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency.

Variation #4: The Ruby Tuesday's version

What you need:
1 head cauliflower
3/4 cup water
1 tbsp cornstarch
1/3 cup heavy cream
1 tsp granulated sugar
3/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp garlic powder
1/8 tsp onion powder

What you do:
Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15-20 minutes, or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
Pour all of the pureed cauliflower into a medium saucepan. Dissolve the cornstarch in the remaining 1/4 cup of water and add the solution to the cauliflower.
Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5-10 minutes, or until thick.

Variation #5: Roasted Cauliflower

What you need:

1 head cauliflower, cut into 1 inch florets

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup plain Greek yogurt

1 cup low sodium vegetable broth

What you do:
Preheat an oven to 450 degrees.
Toss the florets with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender.
Add the yogurt and 1/2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired.