Ruby Tuesday's Creamy Mashed Cauliflower (Copycat) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe created by Todd Wilbur I found this recipe in a Top Secret Restaurant Recipes book I purchased for my cookbook swap partner. This recipe is a tasty low carb alternative to mashed potatoes. The spices and creme give this a delicious taste, texture and appearance. I don't go to Ruby Tuesday often but when I do, I always order Mashed Cauliflower if it's available! Ingredients:
1 head cauliflower |
3/4 cup water |
1 tablespoon cornstarch |
1/3 cup heavy cream |
1 teaspoon granulated sugar |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
Directions:
1. Divide head of cauliflower into florets that are roughly the same size.
2. Steam cauliflower pieces over boiling water for 15 to 20 minutes or until cauliflower is tender.
3. Drain the cauliflower and toss it in a bowl of ice water to end the cooking process.
4. When the cauliflower has cooled, put the florets in a food processor along with 1/4 cup water.
5. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining for just a bit of texture.
6. Pour all of the pureed cauliflower into a medium saucepan.
7. Dissolve the cornstarch in the remaining 1/2 cup of water and add the solution to the cauliflower.
8. Add the cream, sugar and remaining spices and stir.
9. Set the saucepan over medium heat and cook, sirring often for 5 to 10 minutes or until thick.
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