Time 25m Number Of Ingredients 6 Steps:
Set a large 6-quart saucepot over high heat. Add 8 cups of water to the pot. Meanwhile, cut the leaves off the cauliflower. Then cut the cauliflower into florets. Place the cauliflower florets in the water, then add more water (if needed) to submerge the cauliflower completely. Cover and bring to a boil. Lower the heat a little and simmer the cauliflower for 10 minutes to soften. Once the florets are fork-tender, drain off the water. Set out a large 14-16 cup food processor. Carefully move the hot cauliflower to the food processor. Add the butter, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth. Then add in the parmesan cheese and thyme leaves. Pulse again until very smooth. Taste, then salt and pepper as needed. Serve warm.
Time 50m Yield 8 Number Of Ingredients 5 Steps:
In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside. In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat. Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside. Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.
Time 21m Yield 4 servings Number Of Ingredients 8 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.
Yield Serves 4 Number Of Ingredients 7 Steps:
Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using. Do Ahead Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.
Time 25m Yield 8 Number Of Ingredients 6 Steps:
Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain. Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved. Top with Cheddar cheese and bacon bits.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large saucepan, cover cauliflower with water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until cauliflower is tender 10-12 minutes; drain and return to pan., Meanwhile, combine remaining ingredients in a small saucepan. Bring to a simmer over medium-low heat. Immediately remove from heat and strain through a fine mesh strainer; discard peppercorns, garlic and bay leaf., Add cream mixture to cauliflower. Mash to reach desired consistency.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Combine cauliflower and garlic cloves in a pot and cover with water. Bring to a boil; boil until cauliflower is tender, 10 to 15 minutes. Drain water. Blend cauliflower and garlic in a food processor. Add yogurt, Parmesan, parsley, oil, garlic powder, garlic salt, and pepper and blend again. Adjust seasonings to individual taste.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender. Drain and mash with hot heavy cream and butter. Salt and pepper.
