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Mashed Cauliflower and Cheese Recipe

Mashed Cauliflower and Cheese

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on January 24, 2012

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    I made this recipe just as specified. The roasted garlic really makes this dish! I ended up using a whole head of roasted garlic and the flavors were spot-on. Good job Pat & Gina!!

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  • on January 23, 2012

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    Hated cauliflower as a kid but what a great and creative way to incorporate a vegetable, very good. I used College Inn chicken stock with roasted garlic flavor. Will make again with other dishes except I didn't have an immersion blender, used my electric mixer and I had cauliflower pieces all over the kitchen!

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  • on December 31, 2011

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    This was very good; but very moist. I had a small amount leftover (about 1 1/2 C. I read some other ideas about using a little potato to soap up the moistness. So I had about 1/2 C of Lay's ruffled potato chips in the bottom of a bag. I mini-processed them (end result was maybe 2 tbsp tops and then mixed into the cauliflower. WOW! Soaked up the juices + great potato taste. I wouldn't use the chips normally but the potatoes really made a difference. I'll make the recipe again but probably add instant potatoes.

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  • on November 25, 2011

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    Yum! The recipe was straight forward and tasty. I cooked the cauliflower for 20 minutes to be tender enough for the immersion blender. Great new way to have cauliflower.

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  • on October 21, 2011

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    good but, not great. took closer to fifteen minutes simmering to get the cauliflower tender. otherwise a pretty good recipe and a nice change from potatos.

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  • on September 13, 2011

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    Delicious! I am sure the recipe is fantastic with many depth of flavor as is but I made it simpler and dairy free - I have made smashed cauliflower before but what made this one stand out was the roasted garlic and the use of an immersion blender to whip the cauliflower into a smooth texture - i mashed it first and then used the immersion blender when I added the garlic and the soy milk (instead of milk - I drain the chicken stock into a bowl and add a little stock and soy milk as needed for desired taste and thickness of cauliflower - if I kept the chicken stock and added the full amount of milk the cauliflower would have been too loose - I would have added the chives but I did not have any - I will definitely make this again -

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  • on September 01, 2011

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    I really this idea of this! A healthy alternative to mashed potatoes. I too drained the broth and I also used frozen cauliflower as that is what I had on hand. Next time i will use the milk as needed to give it a thicker texture. I will for sure make this again.

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  • on August 05, 2011

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    OMG, I just have to say that this recipe was A.M.A.Z.I.N.G! I doubled the cheese amount and it made the consistency thicker which in turn made the cauliflower taste more like mashed potato's..... YuM. Such a great alternative from a high carb to lower carb and higher fiber!

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  • on June 05, 2011

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    This is a geat option with much lower carbohydrates than potatoes. My family loved it!

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  • on April 19, 2011

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    These were great, but I found that a few changes were necessary. The cauliflower needs about 15-20 minutes to cook. The first time I made this I followed the directions by keeping the chicken stock after cooking, but it looked like soup after adding the milk. The second time I tried this, I drained all of the stock before adding milk. I also didn't bother with the sour cream - just added about 1/4 cup of extra cheese.

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