MASHED CAULIFLOWER WITH ROASTED CAULIFLOWER BITS

Mashed Cauliflower On Plate

MASHED CAULIFLOWER WITH ROASTED CAULIFLOWER BITS

by | Oct 29, 2021

With this Mashed Cauliflower With Roasted Cauliflower Bits, your holiday guests will discover the creaminess of mashed potatoes, the nutty, sweet and subtle taste of cauliflower and the crunchy caramelized bits of roasted cauliflower on top.

Thanksgiving is my favorite holiday of the year. I love being in the kitchen all week with fresh ingredients and the anticipation of my family around the table giving thanks for the year that’s passed and the year to come. I also love indulging in our favorite recipes, but I don’t like to rise from the table with the need to take a two hour nap which is often the case when I eat too much of food that doesn’t nourish the body. As a substitute for mashed potatoes with lots of cream and butter, I love this beautiful and healthy side dish on Thanksgiving or any day for that matter.

Do you have a favorite healthy Thanksgiving side that you love? Share it in the comments below. I can’t wait to hear from you.

“You are never too old to set another goal or to dream a new dream.”-C.S. Lewis

Cauliflower Mashed Potatoes On Plate
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Cauliflower Mashed Potatoes With Roasted Cauliflower Bits

With this Mashed Cauliflower With Roasted Cauliflower Bits, your holiday guests will discover the creaminess of mashed potatoes, the nutty, sweet and subtle taste of cauliflower and the crunchy caramelized bits of roasted cauliflower on top.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 145kcal

Equipment

  • Large heavy pot with lid
  • Steamer basket
  • Sheet pan
  • Large food processor
  • Small heavy skillet

Ingredients

  • 2 heads cauliflower about 2 pounds
  • 2 Tablespoons extra virgin olive oil divided
  • 1 ½ teaspoons minced garlic
  • 1 Tablespoon white miso paste (You'll need to make sure that you purchase a gluten-free variety if following a gluten-free diet.)
  • ½ teaspoon freshly ground black pepper
  • Kosher salt to taste(See note below.)

Instructions

  • Heat the oven to 425° F.
  • Read the recipe carefully as you are steaming ¾ of the cauliflower and roasting the additional ¼.
  • Remove the core from the cauliflower heads, and break the cauliflower into individual florets about the same size. Use a knife if necessary to break them down.
  • Continue breaking about ¼ of the total cauliflower into smaller bits for roasting and place on a sheet pan.
  • Pour one Tablespoon of the extra virgin olive oil over the cauliflower bits on the sheet pan and sprinkle with ground pepper. Roast in the oven for about 30 minutes until the cauliflower bits are nicely browned and caramelized.
  • While the cauliflower bits are roasting, add the steamer basket to the large heavy pot with about 1 inch of water in the bottom.
  • Bring the water to a boil, add the cauliflower florets to the pot and cover with the lid.
  • Steam the cauliflower for about 10 minutes until it is easily pierced with a knife.
  • Remove from the stove and allow to cool slightly.
  • Heat the additional Tablespoon of olive oil on medium high.
  • Add the garlic and stir with a wooden spoon for about a minute until you begin to smell the garlic aroma. Be careful not to burn the garlic.
  • Add the steamed cauliflower florets, the white miso paste and the garlic to the food processor and process until the cauliflower is smooth. Add kosher salt to taste and process briefly until it is incorporated. Miso paste is salty, so taste the mashed cauliflower before adding additional salt.
  • Remove the mashed cauliflower from the food processor to a serving dish and top with the roasted bits of cauliflower.

Notes

If you do not have a large food processor, you may need to process the cauliflower in two batches.
Miso paste is salty, so taste the mashed cauliflower before adding additional salt.
If you would like to prepare the mashed cauliflower ahead, add ¼ cup of water or low sodium vegetable stock to a large pot. Add the prepared mashed cauliflower to the pot and warm, stirring as necessary with a wooden spoon. Prepare the roasted cauliflower just before serving to preserve the crunchiness.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
 

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 245mg | Potassium: 876mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 139mg | Calcium: 69mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Mashed Cauliflower With Roasted Cauliflower Bits…

Cauliflower-2 heads, about 2 pounds
Extra virgin olive oil-2 Tablespoons
Garlic-1½ teaspoons minced
White miso paste-1 Tablespoon(You’ll need to make sure that you purchase a gluten-free variety if following a gluten-free diet.)
Kosher salt and black pepper

Ingredients For Mashed Cauliflower With Roasted Cauliflower Bits

Let’s get going…

Heat the oven to 425° F.


It’s important to read the recipe carefully as you are steaming ¾ of the cauliflower and roasting the additional ¼ .


Remove the core from the cauliflower heads and break the cauliflower into individual florets about the same size. Use a knife if necessary to break them down.


Continue breaking about ¼ of the total cauliflower into smaller bits for roasting and place on a sheet pan.


Pour one Tablespoon of the extra virgin olive oil over the cauliflower bits on the sheet pan and sprinkle with ground pepper.

Cauliflower Bits on Sheet Pan

Roast in the oven for about 30 minutes until the cauliflower bits are nicely browned and caramelized.

While the cauliflower bits are roasting…

add the steamer basket to the large heavy pot with about 1 inch of water in the bottom. Bring the water to a boil, add the cauliflower florets to the pot and cover with the lid.

Cauliflower Florets In Pot


Steam the cauliflower for about 10 minutes until it is easily pierced with a knife. Remove from the stove and allow to cool slightly.


Heat the additional Tablespoon of olive oil on medium high in a small heavy skillet.
Add the garlic and stir with a wooden spoon for about a minute until you begin to smell the garlic aroma. Be careful not to burn the garlic.


Add the steamed cauliflower florets, the white miso paste and the garlic to the food processor and process until the cauliflower is smooth. Add kosher salt to taste and process briefly to incorporate. Miso paste is salty, so taste the mashed cauliflower before adding additional salt.

If you do not have a large food processor, you may need to process the cauliflower in two batches.

Mashed Cauliflower In Food Processor


Remove the mashed cauliflower from the food processor to a serving dish and top with the roasted bits of cauliflower. Serve immediately.

If you would like to prepare the mashed cauliflower ahead, add ¼ cup of water or low sodium vegetable stock to a large pot. Add the prepared mashed cauliflower to the pot and warm, stirring as necessary with a wooden spoon. Prepare the roasted cauliflower just before serving to preserve the crunchiness.

Enjoy Mashed Cauliflower With Roasted Cauliflower Bits!

Mashed Cauliflower On Plate

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You might also like these delicious sides and beverages from Chasing Beans for your Thanksgiving table…

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