The Best Mashed Cauliflower Recipe! (2024)

FAQs

How to make cauliflower mash less 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.

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.

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.

Sure, it's not quite the same as the sour cream-laden potatoes Jack enjoyed as a kid, but it's still really darn good. This mashed cauliflower has a light and fluffy texture, with a rich, nutty flavor from roasted garlic and a little butter.

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.

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.

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.

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.

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.

Why is my cauliflower not softening? ›

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.

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.

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.

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

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!

Drain well

Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.

With both techniques you're aiming for little pieces the size of rice. One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water.

For folks following along at home: Use a towel or cheesecloth to squeeze out extra water of freshly grated cauliflower. If you're using frozen riced cauliflower, let it defrost or pop it in the microwave before wringing it out.