Creamy Mashed Cauliflower
Need a gluten free, lacto ovo vegetarian, and primal side dish? Creamy Mashed Cauliflower could be an excellent recipe to try. For $1.24 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 107 calories, 5g of protein, and 6g of fat each. 597 people were impressed by this recipe. A mixture of butter, nonfat buttermilk, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Eating Well. Overall, this recipe earns a pretty good spoonacular score of 68%. Similar recipes include Creamy Mashed Cauliflower, Creamy Mashed Cauliflower, and Creamy Mashed Cauliflower.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon butter
8 cups bite-size cauliflower florets (about 1 head)
Snipped fresh chives for garnish
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
Freshly ground pepper to taste
½ teaspoon salt
Equipment:
steamer basket
microwave
bowl
food processor
Cooking instruction summary:
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Step by step:
1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor.
3. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
4. Transfer to a serving bowl.
5. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.
6. Serve hot.
Nutrition Information:
covered percent of daily need
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