Best Faux Tatoescauliflower Recipes

Faux-Tatoes/Cauliflower image

Provided by Big Mike2

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated parmesan cheese
1/2 teaspoon minced garlic
1/8 teaspoon chicken bouillon (may substitute 1/2 teaspoon salt)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon chives, for garnish (chopped fresh or dried)
3 tablespoons unsalted butter

Steps:

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces.
Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Nutrition Facts : Calories 152.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 32.4, Sodium 151.7, Carbohydrate 8.1, Fiber 3.6, Sugar 3.5, Protein 5.7

Mock Mashed Potatoes/Cauliflower image

Provided by Christa Sharp

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cauliflower
2 tablespoons whipping cream
2 tablespoons butter or 2 tablespoons margarine
salt
pepper
onion flakes (optional)
shredded cheese (optional)

Steps:

Boil the cauliflower until it is very tender (about 15 minutes) drain and place into a mixing bowl add salt, pepper, butter, and any other spice to taste and begin mixing with a mixer add whipping cream slowly as you are mixing (be careful not to add too much!) Place the mixture into a Pyrex dish and bake for 20 minutes.
If you want, you can sprinkle some shredded cheese on the top before baking, some extra butter, or a bit of paprika for color.

Nutrition Facts : Calories 112.7, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.5, Sodium 86.9, Carbohydrate 7.8, Fiber 3.6, Sugar 3.5, Protein 3.1

Cauliflower Faux-tato Salad image

Provided by Lauryn Tyrell

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery stalks, plus 1/4 cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

Steps:

Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.