Best 10 Mashed Cauliflower And Carrots Recipes

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Mashed cauliflower and carrots is a delicious and healthy side dish that can be enjoyed by people of all ages. Made with a combination of mashed cauliflower and carrots, this dish is packed with essential vitamins, minerals, and antioxidants. With its creamy texture and slightly sweet flavor, mashed cauliflower and carrots is a great way to add more vegetables to your diet. It can be served as a side dish for dinner or lunch, or it can be used as a dip for vegetables and crackers. Additionally, it is a great way to sneak extra vegetables into your kids' diet. If you are looking for a healthy and flavorful side dish that is easy to make, then mashed cauliflower and carrots is the perfect recipe for you.

Here are our top 10 tried and tested recipes!

CAULIFLOWER CARROT HERB MASH



CAULIFLOWER CARROT HERB MASH image

Categories     Side     Steam     Low Carb     Quick & Easy     Wheat/Gluten-Free     Cauliflower     Fall

Yield 4

Number Of Ingredients 8

1 head of cauliflower, washed, and cut into florets
3 to 4 small to medium carrots, peeled and chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Place cauliflower and carrots in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10 to 12 minutes, test with fork). Heat 1 tablespoon olive oil in non-stick skillet on medium heat. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside. Place steamed cauliflower and carrots into a food processor. Add the sauteed onion, garlic, herbs, and 1 tablespoon olive oil. Process until smooth. Season with more salt and pepper if needed. Garnish with additional fresh thyme or rosemary and serve.

CURRIED CAULIFLOWER AND CARROTS



Curried Cauliflower and Carrots image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
  • Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
  • Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

MASHED CAULIFLOWER AND CHEESE



Mashed Cauliflower and Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large head cauliflower, finely chopped (about 2 pounds)
1 cup chicken stock
2 tablespoons roasted garlic
Kosher salt and freshly ground black pepper
1/4 cup whole milk
1 cup shredded sharp Cheddar
1/4 cup reduced-fat sour cream
2 tablespoons chopped chives

Steps:

  • Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

MARINATED CAULIFLOWER AND CARROTS WITH MINT



Marinated Cauliflower and Carrots With Mint image

This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, vegetables, appetizer, side dish

Time 15m

Yield 8 to 10 servings as a starter or side

Number Of Ingredients 6

1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
Salt and freshly ground black pepper
1/4 cup sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
2 to 4 tablespoons chopped fresh mint (to taste)

Steps:

  • Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams

MASHED CAULIFLOWER AU GRATIN



Mashed Cauliflower au Gratin image

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. -Sandie Parker, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey Jack cheese
6 tablespoons butter, cubed
3/4 teaspoon garlic salt
1/2 teaspoon Montreal steak seasoning
TOPPING:
1 cup Italian-style panko bread crumbs
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 238 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

MASHED CAULIFLOWER



Mashed Cauliflower image

This is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. -Tina Martini, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
1/2 cup shredded Swiss cheese
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 to 3 tablespoons 2% milk

Steps:

  • In a large saucepan, bring 1 in. water to a boil. Add cauliflower; cook, covered, until very tender, 8-12 minutes. Drain., Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Nutrition Facts : Calories 160 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 718mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

CAULIFLOWER AND CARROT CASSEROLE



Cauliflower and Carrot Casserole image

This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!

Provided by FRENO

Categories     Side Dish     Casseroles     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 9

1 head cauliflower, broken into small florets
4 medium carrots, peeled and diagonally sliced
3 egg yolks
¼ teaspoon salt
2 tablespoons lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter, melted
¾ cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
  • While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
  • Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 26.2 g, Cholesterol 148.2 mg, Fat 27.5 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 537.9 mg, Sugar 6.1 g

POTATO, CARROT & CAULIFLOWER MASH



Potato, Carrot & Cauliflower Mash image

Mash up your favorite veggies to make Potato, Carrot & Cauliflower Mash! Guests will love a carrot and cauliflower mash at dinnertime alongside lean meat.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 2 servings, 1 cup each

Number Of Ingredients 8

1/2 lb. red potatoes (about 2), peeled, cubed
1 cup small cauliflower florets
1/2 cup baby carrots
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 clove garlic, minced
1/4 tsp. chopped fresh rosemary
1/8 tsp. black pepper

Steps:

  • Bring vegetables and broth to boil in saucepan; simmer on medium-low heat 15 min., stirring occasionally.
  • Drain vegetables, reserving 2 Tbsp. broth. Place vegetables in medium bowl. Add cream cheese, garlic, rosemary and pepper; beat with mixer until creamy, gradually adding reserved broth.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 7 g, Protein 6 g

POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY



Pot Roast With Mashed Cauliflower Recipe by Tasty image

Here's what you need: chuck roast, salt, pepper, oil, white onion, carrots, garlic, beef broth, flour, cauliflower, beef broth, salt, pepper, garlic, sour cream, fresh chive

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 ½ lb chuck roast
salt, to taste
pepper, to taste
1 tablespoon oil
1 white onion, diced
4 carrots, sliced 2 inch (5 cm) long
2 cloves garlic, minced
2 cups beef broth
2 tablespoons flour
1 cauliflower, cut into florets
1 cup beef broth
salt, to taste
pepper, to taste
1 clove garlic, minced
1 tablespoon sour cream
fresh chive, for garnish

Steps:

  • Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
  • Put the Instant Pot on "Saute". Once it says "Hot", add the oil.
  • When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
  • Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
  • Set the pressure knob to "Sealing" and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Select "Manual" and increase to 50 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
  • After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read "L 0:10".
  • Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
  • Set the Instant Pot to "Saute" and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
  • Hit "Cancel" and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
  • Place the cauliflower florets in the pot. Pour in the beef broth.
  • Seal the lid and set the pressure knob to "Sealing".
  • Select "Manual" and set time to 5 minutes.
  • Once time is up, using a towel or mit, release the pressure knob from "Sealing" to "Venting". After steam has been released, carefully remove pot and dump out the liquid.
  • Using a potato masher or fork, mash the cauliflower until smooth.
  • Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
  • Serve with pot roast and gravy.
  • Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 40 grams, Sugar 18 grams

Tips:

  • Choose the right cauliflower and carrots: For the best results, select fresh, firm cauliflower and carrots with no signs of bruising or wilting.
  • Cut the vegetables into even-sized pieces: This will help them cook evenly.
  • Don't overcook the vegetables: Mashed cauliflower and carrots should be tender but still have a slight bite to them.
  • Use a food processor or blender to mash the vegetables: This will give you a smooth and creamy puree.
  • Season the mashed vegetables to taste: You can add salt, pepper, garlic powder, onion powder, or other herbs and spices.
  • Serve the mashed cauliflower and carrots as a side dish or main course: They can be served hot or cold, and they pair well with a variety of dishes.

Conclusion:

Mashed cauliflower and carrots is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber, and it is also low in calories and carbohydrates. This dish is also very versatile and can be served hot or cold, and it pairs well with a variety of dishes. So next time you are looking for a healthy and tasty side dish, give mashed cauliflower and carrots a try.

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