Garlic Mashed Cauliflower Recipe - The Cookie Rookie® (2024)

FAQs

How to keep mashed cauliflower from being watery? ›

How Do You Keep Mashed Cauliflower from Being Watery? If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid. Stir frequently to prevent the mash from burning.

The trick is to get it really creamy and smooth, but not too thin or watery. Adding sour cream and grated cheddar is key to a rich, thick consistency with amazing flavor. A little garlic doesn't hurt either! And since cauliflower doesn't fill you up as much as real spuds do, you can eat far more of it in one sitting.

Nutritionally, cauliflower is a great source of vitamin C, delivering 100% of your daily recommended amount in one cup (raw). One cup also provides one-quarter of your recommended vitamin K. Swap the cruciferous veggie for mashed potatoes, and you'll get more immune-boosting vitamin C and bone-strengthening vitamin K.

Yes. Freeze the mashed cauliflower in serving-sized portions in zip-top bags or airtight, freezer safe containers for up to three months. Thaw in the refrigerator overnight.

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

"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.

If the head is loose and there is a lot of visible stem, you will likely end up with a grainy cauliflower mash from the thick membrane on the outer stem. If using stems and they seem thick, peel them with a paring knife to get that membrane off and you will be rewarded with the creamiest cauliflower puree of your life.

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.

So even if your sauce was thick when it went in the oven, if it's in there too long, the water from the cauliflower will cause it to go watery." To avoid this happening to your own dish, she recommended keeping the baking time to a maximum of 20-25 minutes.

In 1 cup of chopped cauliflower, you'll get 5.3 g of total carbs, 3.2 g of net carbs, 0.3 g of fat, and 2.1 g of protein, per the USDA. Not to mention, you get 320 mg of potassium, making this vegetable a good source of the nutrient.

Is cauliflower the healthiest food you can eat? ›

It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.

Made with wholesome, quality ingredients and flavors, Bob Evans Mashed Cauliflower is designed to support your lifestyle, without compromising the delicious taste you'd expect from a homemade dish.

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

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 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.

If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them.

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.

There are many ways to thicken cauliflower soup. Some recipes lean on heavy cream, half-and-half, milk, or coconut milk to thicken the soup and make it creamy. Others blend in cooked potatoes with the cauliflower.