Easy Mashed Cauliflower | Keto-Friendly Mashed Cauliflower Recipe (2024)

FAQs

How do you keep mashed cauliflower from being watery? ›

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.

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.

Cook the Cauliflower Until Tender.

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.

Bob Evans Parmesan & Chives Mashed Cauliflower is easily prepared in the microwave - ready to eat in 5-6 minutes.

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

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.

"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.

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.

Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them.

The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower.

Why is mashed cauliflower better than potatoes? ›

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.

Cauliflower is one of the world's most versatile vegetables. Not only does it make a perfect pizza crust and a tasty fried rice, it's also a surprisingly delicious alternative to traditional mashed potatoes. This Mashed Cauliflower is lower in carbs, higher in nutrients, and tastes amazing!

Pre-heat the oven to 425°F. On a baking sheet, toss the the cauliflower with the EVOO. Season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20-25 minutes.

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 ...

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.

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!

Cauliflower cheese can go watery if the cauliflower is overcooked. 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.

Wrap the cauliflower rice in a clean tea towel or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out, or you might not be. Cauliflower varies quite a bit in its moisture level, and this step ensures that it cooks well.