The Best Mashed Cauliflower Recipe! (2024)

FAQs

How to make cauliflower puree Gordon Ramsay? ›

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.

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

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.

The trick to the perfect cauliflower mash is to drain it really well and then let any remaining water evaporate in a pan on medium heat for 5-6 minutes before mashing. If you don't do this step, you definitely can have a very watery mash.

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.

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.

Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.

Cauliflower Benefits

As a cruciferous vegetable, cauliflower is an excellent source of fiber. Fiber helps maintain healthy digestion, reducing your risk of digestive disorders.

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.

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 keep cauliflower from getting mushy? ›

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.

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.

The trick with cauliflower is: Don't cook it till is too soft. just 4 or 5 minutes but taste to be sure. then drain into a colander, (sieve with big holes) and leave to drain for a few minutes, asking every minute. tap dry with a little kitchen paper or a clean tea towel.

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.

The dish may get watery if the cauliflower is overcooked – that's when the florets release more water – or if you haven't drained the florets well after steaming/boiling them. Make sure the florets are properly drained and that you stick to the exact instructions from the recipe.

Simmering the cauliflower in chicken stock until tender lends it savory depth, while using a food processor to puree it makes it smooth and creamy. A touch of butter and sour cream (you can use Greek yogurt instead) lends richness and tang while still keeping this recipe on the nutritious side.

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.

Steps for Making a Vegetable Puree

Place all the diced vegetables in a steamer basket and cook until they're soft enough to squish with one finger—and no further. Don't cook veggies until they're mealy or waterlogged. Place the cooked vegetables into a blender or food processor and add the butter and cream if using.