Creamy garlic mashed cauliflower from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 195) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Confetti meatloaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on December 12, 2020

    I agree this wasn’t that great- even with the tip below of not adding too much liquid. The garlic flavor wasn’t pronounced like I was hoping it would be either. Will keep looking for a good cauliflower mash recipe.

  • infotrop on November 29, 2019

    I added just enough half-and-half to add creamy richness, but not so much that the puree became too runny...it was a winning Thanksgiving Day side, topped with a puddle of gravy.

  • Jane on January 07, 2019

    This wasn't a success. It was far too liquid even though I drained the cauliflower very well and only added half the cream (following the previous note). The taste was OK but I prefer a mash I make using my stick blender and olive oil which is not as smooth but doesn't feel like a thick soup. I served it with the Confetti meatloaf.

  • NJChicaa on December 01, 2018

    The half and half made it runny. It is completely unnecessary.

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