Cauliflower and Green Onion Mash

  • No Longer Registered Posted: 03/03/11
    Worthy of a Special Occasion

    I skipped the milk, added a little nutmeg (I thought some nuttiness would be good and it was), it really tasted great and healthy. Don't be expecting mashed potatoes, just expect mashed cauliflower and you'll like this one. For a more guilty version I bet this would be fantastic with some bacon.

  • ACinNYC Posted: 04/10/11
    Worthy of a Special Occasion
    NYC,

    This was very tasty but I did skip the milk as Caracoa did....

  • Berlissa Posted: 08/08/11
    Worthy of a Special Occasion

    Great side dish, I too omitted the milk and didn't bother mashing plus I added cheese! Very yummy!

  • rockstar Posted: 11/13/11
    Worthy of a Special Occasion

    used 1/4 cup fat free milk, a little extra garlic and was a very good side dish! I also used a mix of cauliflower and green cauliflower to bump up the nutrients. I may steam the cauliflower for a bit first next time to speed up the cooking process and then roast. My husband liked it too!

  • Shell867 Posted: 02/13/12
    Worthy of a Special Occasion

    I love mashed cauliflower & Cooking Light Magazine, but this is by far the worse recipe I have ever tried. Against my better judgement, I followed the recipe exactly as written since it was my first time using this recipe - that was my first mistake. As suspected, the garlic was hard and unusable, I had to pick it out - and I strirred the mixture frequently. My advice - don't waste your time, you will only end up with a bunch of dishes to wash. I tossed the whole mess in the garbage.

  • Janamarie40 Posted: 08/03/12
    Worthy of a Special Occasion

    Great inspiration to eat more cauliflower. I blanched the cauliflower for two minutes, tossed with the olive oil and my husband finished it up on the grill (because it was too hot to run the oven inside that day) until it was soft enough to mash. Omitted the garlic and instead of the butter used two tablespoons non-fat greek yogurt, added 1 tablespoon bacon bits and salt and pepper. It was wonderful - gave it a loaded baked potato flavor. Tasted even better the next day.

  • Moniac Posted: 02/18/13
    Worthy of a Special Occasion

    Flavor good.Texture too grainy. I'll just roast my cauliflower.

  • stimply Posted: 01/06/14
    Worthy of a Special Occasion

    This was my first attempt at mashed cauliflower. What a disaster! It was edible. That's about it. Must find another recipe. I'm in the same boat as Shell867: I followed the recipe as written even though it didn't seem right. 500 degrees is scorching. The garlic was burnt within minutes. I couldn't use any of it. The caulflower, was nicely roasted with lovely golden edges. But that's not what it should've been. Because to get the nice, white color shown in this picture, there's no roasting at 500. Even then, it was way too hard to mash. Would've been fine to eat but there was no mashing. Tossed it in the microwave for 5 and then could use a food processor. And because it was browned from roasting in a 500 degree oven, the mash was a very unattractive, brown color. The ingredients might be fine but the directions were awful. AWFUL.

  • IoneTaylor Posted: 09/09/13
    Worthy of a Special Occasion

    I liked the flavor of this dish, but my husband found it too garlicky. I think he found it too garlicky because the garlic was sliced instead of minced, and the slices became dry chunks when roasted. I roasted the cauliflower according to the instructions; however, it was impossible to mash because it was still hard.

advertisement

More From Cooking Light