Cauliflower With a Kick

It is crazy that this is named “with a kick”. What kick? Had to add a lot to salvage this. Tried it as it is written and there was no flavor, definitely no kick. Used a food processor to make it as smooth as I could. The texture was not the problem. Used chipotle powder, paprika and crushed red pepper to give it something along with an obnoxious amount of garlic. Much better, but ended up sprinkling with hot sauce as I ate it. I will not make this again.

Terrible, both taste & texture

I read a lot of the reviews before attempting this recipe. I decided to add an additional parsnip and roast the vegetables to prevent it from being too watery. It ended up with a great flavor, but I needed to add more liquid than the recipe called for. I added warm cream, melted butter, garlic, salt and pepper and it was delicious. I also used an immersion blender, and it turned out creamy, but not completely smooth. I’ll make it again, but try steaming.

Easy to make and tasted great. Did not disappoint.

I personally think you could add more parsnips, I added 1/4 of half and half, and 1 ounce of cheddar cheese. Mostly enjoyable.

For watery issues – instead of boiling, I bake my cauliflower at 425 for 20-30 minutes. This not only helps with the mushiness, it transforms the taste to a great nutty flavor. I’ve never added milk, just a dollop of greek yogurt. Trying to get this creamy with a hand masher is nearly impossible. It’s a must to use a food processor or better yet, an immersion blender. The consistency changes completely to a buttery thick, yes, mashed potato texture. Try adding one small red potato. The starch really helps thicken it nicely and doesn’t add many calories

When cauliflower is in season I make this a lot. Love love love the way the parsnip adds to the flavor of the cauliflower. Awesome!

Took this to Thanksgiving and my Grandma loved it. Everyone else ate it. I learned that I don’t like parsnips.

Made just as written…even the cauliflower haters ate it! Nice side dish.

I must admit, it was the velvety looking photo that drew me to this recipe. I was envisioning a silky puree. Not so much…. There’s also not much of a “kick”. This just tastes like cauliflower w/a mild carrot (parsnip) flavor. Perfectly passable, but nothing like the photo/what I was imagining. Thanks for the recipe, JEN!

The taste is good, but the texture isn’t right- mine came out gritty, though I’m not sure why. Perhaps it’s from the milk, but i think I’ll replace it with a smidge of cream cheese instead next time if I have it otherwise leave it out. I care more about flavour, and so the 4 stars.

This is one of my favorite low-carb recipes to use in place of mashed potatoes. Instead of milk, I use half-n-half or heavy cream. My family really likes this, especially my husband who claims to HATE cauliflower. NOTE: If you add this recipe to a small saucepan and add in a cup or so of organic chicken broth, you have a quick faux-potato soup!

I added 4 cloves of garlic on top of the cauliflower and parsnip while it was steaming and I added 2 healthy tablespoons of fat free sour cream and only used 1 TBSP of butter. YUMMY!

I don’t know what happened, but I didn’t like this at all. Sorry. The texture was gritty. I don’t think I should have added any milk…maybe cream cheese or something would have been better, but then it would take away from the healthiness of this dish. Won’t make again.

Not for us; will not make again. I tried a different recipe without parsnip several years ago and haven’t made that since either. Gave 1 star but not sure that this is fair given that I think we just aren’t into this way to prepare cauliflower.

This was great I just used butter and garlic as suggested no milk and added some fresh parmesan a great healthy subsitute for mashed potatoes.

I love parsnips, but never thought to add it to mashed cauliflower. I’m asked to bring this dish to all family get togethers. The recipe is perfect as is.

Yum! I’ve never used parsnips in my cooking before but now I’m hooked! It gave such a nice complementary flavor and texture to the cauliflower. Tips for this recipe: 1) drain the cauliflower WELL as it will retain tons of water. At first I didn’t feel the need to add milk because there was so much water. 2) use an electric beater or blender to mix. no way you will get as creamy of a texture by hand mashing. The nice smooth texture adds so much to the taste and look! With a blender I found I had to work in small quantities to begin with or else the blade kept getting stuck. Loved it, would definitely make again! My roommate who doesn’t like mashed potatoes liked these which looked similar/were similar in consistency.

I may not have steamed the vegetables long enough. I usually like them tender crisp, but they really seem to need to be more cooked to get them to whip properly. I omitted the liquid because that would have made them even less like the texture shown in the photo, but I added a good size knob of butter and then 2 tbs of 1/3 less fat cream cheese. Next time I will probably add another parsnip. I served with a nice twist of coarsely ground black pepper and we all enjoyed it. Thanks for sharing.

Enjoyed it. I used a generous amount of dried red pepper and garlic salt rather than salt and pepper. This will become a regular entry on my weekly menu.

We did not enjoy this at all. I’ve never had parsnip before but the taste of it adds a strage perfumey type taste.