Making the Ruby Tuesday mashed cauliflower recipe at home is quick and easy. This delicious low-carb mashed potato swap is a must-try! It’s easy to make your favorite restaurant recipes at home with these Ruby Tuesday Copycat Recipes.
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If you are just finding us right now, you might not know that I’ve been sharing TONS of amazing Ruby Tuesday recipes. It’s one of my favorite restaurants so I enjoy finding ways to make these awesome recipes at home.
Try out the baked mac and cheese, the ranch dressing, or even the salad bar favorites: broccoli salad, baked potato salad, or pasta salad with ham and peas!
I’ve also made the Ruby Tuesday biscuits, their amazing potato soup, and of course the mashed potatoes. My family loves the white chicken chili from Ruby Tuesday, and the apple salad!
Here’s what you’ll need to make this mashed cauliflower recipe at home:
Find the full list of ingredients with amounts, nutritional info, and more in the recipe card at the bottom of the page! Make sure to shop your pantry before you head out shopping or make your grocery order, a lot of these things you might have on hand already.
From the pantry we’ll need to grab corn starch, sugar, salt, garlic powder, white pepper, and onion powder.
The fresh ingredients in this recipe are cauliflower, water, heavy cream, and that is all! This is a fairly simple and to the point recipe. The key here is to make sure we get the texture right!
The nice thing is that this recipe is naturally gluten free. If you have dietary restrictions you can make substitutions but I can’t say for certain how that will impact the overall taste. If you have a dairy free alternative that you love, I feel like it would be fine!
How to make the Ruby Tuesday mashed cauliflower recipe:
Dissolve the corn starch in ¼ cup of water and set aside.
Cut a head of cauliflower into small pieces. Steam over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain and place in an ice bath to cool.
Add cauliflower & ½ cup of water to a food processor and puree on high speed until smooth. Pour all the pureed cauliflower into a medium saucepan. Add the corn starch solution to the cauliflower.
Add the cream, salt, white pepper, garlic powder and onion powder to a small bowl and whisk together.
Add the cream and spices mixture to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick. Serve and enjoy!
Make sure that the cauliflower is in similar sized pieces throughout, this will help it cook properly and that will help maintain the texture!
Making the Ruby Tuesday mashed cauliflower recipe at home is quick and easy. This delicious low carb mashed potato swap is a must try!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
1 head cauliflower, cut into florets
3/4 cup water
1 tablespoon corn starch
1/3 cup heavy cream
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon white pepper
pinch garlic powder
1/8 teaspoon onion powder
Instructions
Step 1: Dissolve the corn starch in ¼ cup of water and set aside.
Step 2: Cut a head of cauliflower into small pieces. Steam over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain and place in an ice bath to cool. Add cauliflower & ½ cup of water to a food processor and puree on high speed until smooth. Pour all the pureed cauliflower into a medium saucepan. Add the corn starch solution to the cauliflower.
Step 3: Add the cream, salt, white pepper, garlic powder and onion powder to a small bowl and whisk together.
Step 4: Add the cream and spices mixture to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick. Serve and enjoy!
Notes
For those on Keto, leave out the sugar, use a keto alternative!
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You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.
Cauliflower is one of the world's most versatile vegetables. Not only does it make a perfect pizza crust and a tasty fried rice, it's also a surprisingly delicious alternative to traditional mashed potatoes. This Mashed Cauliflower is lower in carbs, higher in nutrients, and tastes amazing!
The trick to the perfect cauliflower mash is to drain it really well and let that water evaporate in a pan on medium heat for 5-6 minutes before it's mashed. If you don't do this step, you definitely can have a very watery mash. This recipe makes 2 large portions or 4 small.
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.
In 1 cup of chopped cauliflower, you'll get 5.3 g of total carbs, 3.2 g of net carbs, 0.3 g of fat, and 2.1 g of protein, per the USDA. Not to mention, you get 320 mg of potassium, making this vegetable a good source of the nutrient.
While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.
Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.
If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid. Stir frequently to prevent the mash from burning.
Cream or Milk: Incorporate heavy cream, half-and-half, or whole milk to add creaminess to mashed cauliflower. Gradually add small amounts until you achieve the desired thickness.
Butter: Butter contributes richness and helps achieve a smoother texture. ...
One package of Bob Evans Mashed Cauliflower provides approximately 2.5 full servings of vegetables. The product is made with real ingredients, including milk and butter. Each serving contains 70 calories and 6g of carbohydrates.
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
"When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk. Be sure to check them before you turn the oven off and give them extra time if they are still too firm.
Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
There are many ways to thicken cauliflower soup. Some recipes lean on heavy cream, half-and-half, milk, or coconut milk to thicken the soup and make it creamy. Others blend in cooked potatoes with the cauliflower.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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