CAULIFLOWER MASHED POTATOES FROZEN RECIPES

Steps:

• Cut the larger florets in half or quarter so they're all about the same size. Add them to a medium pot with boiling water along with chopped potatoes. Tip: Try to cut the potatoes slightly smaller than florets or at least the same size so they cook evenly. Cauliflower cooks faster than potatoes so cutting potatoes smaller makes up for this and helps them cook about the same amount of time.
• Cook for 8-10 minutes until soft. Vegetables are ready when you can pierce a knife in easily and without resistance.
• Meanwhile, in a small saucepot over medium heat, melt 2 tablespoons of butter and add garlic. Saute for half or a minute until fragrant.
• Melt in the remaining butter, add milk, Vegeta seasoning, with salt. Simmer on low heat for 5 minutes.
• When vegetables are cooked through, drain them well and let steam for at least 5 minutes (this will also help to avoid watery texture).
• Transfer vegetables to a food processor or a large bowl (if using a handheld immersion blender.)
• Add milk mixture gradually and blend until the vegetables turn into smooth and silky puree. You may not need to use all of the milk.
• Adjust salt and pepper to taste.
• Transfer to a serving bowl, drizzle with melted butter or oil and garnish with parsley, black pepper.
• Serve as a side dish with anything!

Steps:

• Add the cauliflower rice with enough water to cover a pot. Cover and cook until the cauliflower is soft. About 10 minutes
• Drain the cauliflower, reserving 1/4 cup of the cooking liquid if you wish to make it vegan.
• Put the drained cauliflower back into the pot. Add half of the butter and mix with a spoon until it is melted or liquid to make it vegan. Then chop with a hand blender until the desired consistency is achieved. A potato masher also works very well!
• Season with salt and pepper. Put the remaining butter on top with more salt and pepper and possibly chopped green onions. Serve hot.