Best 9 Mashed Cauliflower And Cheese Recipes

CHEESY MASHED CAULIFLOWER RECIPE (CAULIFLOWER MASH)

Steps:

• Cut the stalk off the cauliflower and chop the cauliflower head into 2-inch pieces.
• Fill a Dutch oven or stockpot 2/3rd full of water and bring it to a boil over medium-high heat.
• Add 1-tablespoon table salt and the cauliflower and reduce the heat to medium-low. Cook the cauliflower until very tender, about 20 minutes.
• Drain the cauliflower, and return it to the pot.
• Set the heat to LOW, and cook just until the excess moisture from the cauliflower cooks off, about 1 minute. Remove pan from the heat.
• Add 2 tablespoons butter, heavy cream, and pepper. Use an immersion blender or countertop blender to puree the cauliflower.
• Add the cheeses and season to taste with kosher salt, if needed.
• Serve immediately with a tab of butter and a sprinkle of fresh chives.
• Enjoy!

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

CHEDDAR MASHED CAULIFLOWER

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.

MASHED CAULIFLOWER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.
• Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.
• Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

MASHED CAULIFLOWER AND CHEESE

Steps:

• Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

MASHED CAULIFLOWER WITH PARMESAN

Steps:

• Place 1 in. of water and cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, until cauliflower is soft, 10-12 minutes. Drain., Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining 1/2 cup cheese and, if desired, parsley.

GARLIC MASHED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

MASHED CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

CAULIFLOWER CHEESE MASH WITH THYME

Steps:

• Put the potato in a pan of salted water and bring to the boil. Add the cauliflower and boil both vegetables until tender. Meanwhile, heat the milk with the butter, thyme and cheese. When the veg is ready, drain well and blitz in a food processor.
• Gradually add the milk mixture (remove the thyme) until you get a smooth, thick purée. Season with salt, pepper and nutmeg. Serve with sausages, if you like.