RECIPE FOR CAULIFLOWER MASH RECIPES

HEALTHY SHEPHERD'S PIE WITH CAULIFLOWER MASH RECIPE ...

Healthy Shepherd's Pie with Cauliflower Mash Recipe ... image

This shepherd's pie with cauliflower mash is a low-carb, healthier version of a great cold-weather dish. Enjoy this satisfying meal with a little less guilt.

Provided by Patty-DC

Categories Mashed Cauliflower

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 18

Ingredients

1 tablespoon avocado oil
5 cups diced celery
5 cups finely chopped mushrooms
½ medium onion, diced
3 pounds lean ground turkey
1 tablespoon dried parsley
1 tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon sea salt
¼ cup almond flour
1 (8 ounce) can low-sodium tomato sauce
2 medium zucchini, cut into 1/4-inch slices
4 (10 ounce) packages frozen cauliflower rice (such as Green Giant®)
⅓ cup milk
2 tablespoons butter, divided
½ teaspoon paprika

Steps:

Heat avocado oil in a very large skillet over medium-high heat. Add celery, mushrooms, and onion; saute until onion is translucent, 5 to 7 minutes. Crumble turkey into the skillet. Add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until turkey is no longer pink and has absorbed most of the liquid in the skillet, about 15 minutes.
Sprinkle almond flour over the turkey mixture and cook for 1 minute. Stir in tomato sauce until combined; cook until thickened, about 5 minutes. Transfer to a 9x13-inch baking dish and top with sliced zucchini.
Preheat the oven to 350 degrees F (175 degrees C).
Cook cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot, about 5 minutes. Set 1 cup aside in a large bowl. Transfer remaining cauliflower rice to a food processor with milk and 1 tablespoon butter; blend until smooth. Mix with reserved rice for added texture.
Spread cauliflower mixture over the meat and zucchini. Cut remaining 1 tablespoon butter into small pieces and dot over the cauliflower. Sprinkle with paprika.
Bake in the preheated oven until the cauliflower topping has a golden hue, 30 to 35 minutes.

Nutrition Facts : Calories 265.9 calories, CarbohydrateContent 11.5 g, CholesterolContent 89.5 mg, FatContent 13.4 g, FiberContent 4.5 g, ProteinContent 27.6 g, SaturatedFatContent 3.8 g, SodiumContent 224.1 mg, SugarContent 2.6 g

BEST CAULIFLOWER MASHED POTATOES RECIPE - HOW TO MAK…

Best Cauliflower Mashed Potatoes Recipe - How to Mak… image

This cauliflower mash recipe is the perfect low-carb substitute to mashed potatoes. The secret to making steamed cauliflower smooth and creamy? CREAM CHEESE!

Provided by DELISH.COM

Categories side dish

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 medium heads cauliflower, florets removed
6 oz. cream cheese, softened
1/3 c. milk
Kosher salt
Freshly ground black pepper
Freshly chopped chives, for garnish
Butter, for serving

Steps:

Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible. Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain. Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. (Add a couple tablespoons more milk until you reach desired consistency.) Garnish with chives, season with more pepper, and top with a pat of butter.

Nutrition Facts : Calories 110 calories

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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.

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Calories 356.4 calories per serving

Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.

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From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
3. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
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5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
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Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
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8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
9. Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.

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Total Time 1 hours 35 minutes
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