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

FAQs

How do you keep mashed cauliflower from being watery? ›

Using less water prevents the cauliflower from getting waterlogged. Boil until tender. This will take about 10 minutes or so. Sautéeing the cauliflower first helps it cook faster once the water is added to the pot.

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.

Literally just throw a garlic clove or two into the boiling water with the potatoes. It will soften enough to be mashed up with the potatoes.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

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.

Recipe Tips and Tricks

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.

The cauliflower florets tend to absorb a lot of the oil when you pour it over them and I have seen so many people add way too much oil. If there is too much, the cauliflower tends to turn mushy.

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.

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.

How long will mashed cauliflower last in the fridge? ›

Yes! This cauliflower mash can be made up to 3 days ahead of time, making it an ideal side for a holiday meal. Make the recipe and let the cauliflower cool to room temperature before storing it in an airtight container in the fridge. Reheat the mashed cauliflower in a pot over a low heat until heated through.

We'd strongly recommend blanching cauliflower first, otherwise the high water content in the veg will turn it mushy if you freeze raw. To prevent deterioration of texture and nutritional value, it is best to partly cook (blanch) cauliflower florets before freezing. Wash the cauliflower and chop into equal size florets.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

Garlic is susceptible to burning when cooked in small pieces. The smaller the amount, the more quickly it will burn. Wait until halfway through your total cook time to add garlic. Try using low to medium heat and only turning the temperature to high at the very end of your cooking time.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

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.

Why is my cauliflower au gratin watery? Cauliflower is made up of mostly water and it's released when you cook them. It's important to remove as much moisture as possible from the cauliflower before mixing it with the cheese or your au gratin recipe will be water (no one wants that).

Adding milk to the water will help the cauliflower keep its white color and will sweeten the flavor of the cauliflower. Bring water to a boil and add the cauliflower pieces. Allow the water to return to a boil and gently boil for 3 to 5 minutes.

But how can you achieve an indulgent, thick texture using only vegetables? Frugal Cooking recommends adding cauliflower, which provides a silky texture without all the fat found in cream. Just blend cooked cauliflower with your broth and add the mixture to your soup.