What do you add to cauliflower to thicken mash?

Don't want to drain out all the water. Don't use cream or milk – this will result in a watery mash! Variations: Use peeled and chopped celeriac (celery root) or peeled and chopped white potatoes in place of the parsnip. Both options are higher in starch than potatoes and will help thicken the cauliflower puree.

How to keep mashed cauliflower from being watery?

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.

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.

How to crush garlic into paste?

Chop garlic finely, then sprinkle over a little salt. Use the flat of the blade and a paddling motion to squash the chopped garlic, working your way across the pile. Scrape up the garlic into a pile and crush again, repeating this two or three times until you have a fine paste.

What is the best tool for mashing garlic?

Mincing with a knife will have the most subtle flavor, followed by a garlic press, then a Microplane, which is designed to shred and makes an extremely pungent substance that doesn't entirely dissipate with cooking.

How do you thicken soup with cauliflower?

How to thicken cauliflower soup: Nobody wants an overly-thin soup. We thicken our cauliflower soup by blending the entire soup in batches using a blender or immersion blender once cooked . This (in addition to our heavy cream) helps thicken our soup up nicely to a hearty texture.

How do you make cauliflower rice less watery?

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it . If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

What is a good thickener for mashed potatoes?

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.

Can cauliflower be used as a thickening agent?

" It acts as a thickener , adding lots of body and creaminess without any fat." Leone uses the technique in his monkfish and cauliflower chowder. The recipe also calls for bigger florets that you can really bite into, but you could easily leave them out if you wanted just the added texture.

Garlic Mashed Cauliflower Recipe - Evolving Table (2024)

Mashed Caulifloweris loaded with garlicky goodness and tastes as good (if not better!) than the traditional mashed potatoes. It is the best low-carb side dish recipe for Thanksgiving, Christmas, and holiday gatherings. You won’t even miss those starchy mashed potatoes once you learn how easy it is to make cauliflower super creamy with a quick boil and purée method.

Garlic Mashed Cauliflower Recipe - Evolving Table (1)

Healthy Mashed Cauliflower Recipe

With Fall in full swing here, it’s time for all things cozy, comforting, creamy, and secretly healthy?!… Yup, thiscauliflower mashed potatoes recipefits the bill.

This roasted garlic mashed cauliflower is the perfect example of how eating healthy can also make you feel all warm and cozy inside.

Not only is this side super creamy and delicious (I swear, it tastes just as good as boiling potatoes for classic mashed potatoes or making theseInstant Pot Mashed Potatoes!) but it’s also secretly low-carb, vegan, dairy-free, and Paleo!!

This easy mashed cauliflower recipe is the CREAMIEST mash you’ll taste. Your taste buds won’t know what hit them.

Garlic Mashed Cauliflower Recipe - Evolving Table (2)

Ingredients

The simple ingredients you need to make this creamy mashed cauliflower recipe include:

Cauliflower.Make sure you get a LARGE head of cauliflower to have enough florets for the recipe. You want to end up with about 5 cups of cauliflower florets. (LearnHow to Cut Cauliflowerif you don’t already know!)
Roasted Garlic.This gives the dish SO much flavor! Start with a head of garlic, and learnHow to Roast Garlicand prepare it up to 3 days in advance before making this recipe.
Herbs.Fresh rosemary and thyme are used in this recipe, but you can also try adding sage or tarragon. Dried herbs may also be used, just make sure to use⅓ to ½the amount.
Oil.A good quality olive oil or avocado oil will contribute to the taste of this side dish.
Milk.In order to get the right consistency, a touch of milk is needed. Regular milk, or a dairy-free option like oat, almond, soy, cashew, or coconut milk works great!

How to Make Garlic Mashed Cauliflower

Below are the steps to make this garlic cauliflower mash recipe at home:

Roast Garlic in Oven

Preheat the oven to 400°F.

Carefully slice the ends of the fresh garlic head off. Drizzle some olive oil over the entire head, then sprinkle some salt over it.

Wrap the garlic in foil and bake in preheated oven at 400°F for 40-50 minutes.

You canroast garlic in the ovenup to 3 days in advance.

Garlic Mashed Cauliflower Recipe - Evolving Table (3)

Garlic Mashed Cauliflower Recipe - Evolving Table (4)

Boil the Cauliflower

While the garlic is roasting, you can boil the cauliflower.

Cut the cauliflowerinto florets and boil the until tender, about 10-12 minutes. Drain the water and dry thoroughly.

Be sure to dry completely! Any extra water will make the mashed cauliflower soggy instead of fluffy.

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Garlic Mashed Cauliflower Recipe - Evolving Table (6)

Purée in Processor

Add the cauliflower to a large food processor along with the olive oil, roasted garlic, herbs, salt, and pepper. Be sure to remove any skin from the garlic after roasting it.

A food processor is the best appliance to use, but a high-speed blender, such as a Vitamix, also works great!A potato masher or immersion blender aren’t the best options for this dish.

Purée until JUST smooth. Be careful not to over-purée or it will get too liquidy.

After you finish processing the cauliflower you will want to check the temperature of it. If it is not warm enough, add the creamy cauliflower purée back to the pot over medium-low heat and warm it up to your desired temperature.

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Garlic Mashed Cauliflower Recipe - Evolving Table (8)

Meal Prep and Storage

To Prep-Ahead:Roast the garlic, and wash and cut the cauliflower up to 3 days in advance. Keep refrigerated until ready to use.
To Store:Place leftovers in an airtight container in the refrigerator for up to 3-5 days.
To Freeze:Seal tightly in a freezer-safe airtight container and freeze for up to 4-6 months.
To Reheat:Warm on the stovetop or in the microwave until heated through. Note that the cauliflower will begin to separate from the liquid and will need to be stirred before serving.

How long to boil cauliflower for mash?

When making a mash, boil cauliflower for no more than 10 to 12 minutes. Too long and it will get quite mushy and you’ll lose your fluffy, thick texture.

How to thicken cauliflower mash?

To thicken your cauliflower mash, try mixing in milk, cheese, butter, or a vegan butter substitute. If your mashed cauliflower is a little runny, there are a few things you can do for next time. Make sure to drain all the excess liquid from the cauliflower before puréeing, or use a steamer basket instead of boiling. You can also try roasting the cauliflower instead of boiling it for a firmer mash.

Garlic Mashed Cauliflower Recipe - Evolving Table (9)

Is mashed cauliflower healthy?

Mashed cauliflower, by itself, is a healthy, low-carb side dish.Mashed cauliflower packs more nutrients than mashed potatoes and has fewer calories, less starch, and lower carbs. Be careful how much you add to it, however. Butter, cheese, and cream all contribute calories.

Expert Tips and Tricks

Boil until tender.You definitely want the cauliflower to be soft so it blends well.
Dry thoroughly.Extra moisture will make the consistency too runny.
Roast it real good.The garlic should have a nice golden to dark brown hue for the most flavor. You can use fresh, but it will have a more pungent taste.
Dress it up.Garnish with a drizzle of olive oil, a sprinkle of fresh herbs, and additional roasted garlic cloves.
Change the flavor.Try a mix of different herbs and spices each time you make it.

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More Cauliflower Recipes

If you are a fan of cauliflower, make sure to check out these other healthy and easy recipes.

If you’re looking for a delicious side dish,Cauliflower au Gratin,Roasted Cauliflower,Cauliflower Rice, andAir Fryer Cauliflowerare perfect.

If you’ve never had aWhole Roasted Cauliflower, you don’t know what you’re missing.

For the main dish, tryHealthy Cauliflower SouporRoasted Cauliflower Tacos.

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