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.
If you find that that the cauliflower you make is watery it's because you are not drying it out properly on the stove after it's boiled. 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.
Compared to potatoes, cauliflower has less than half the calories per the same 100 gram serving. (source) Cauliflower has only 3 grams of “net carbs” per 100 gram serving, while potatoes have 14 grams of net carbs. (Net carbs = total carbohydrates – total fiber.)
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.
The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.
You can keep cauliflower's white color and enhance its sweetness by adding 1 cup of milk when cooking it. Add a cup of milk to the cooking water and bring it to a boil. Add the cauliflower pieces and allow the water to return to a boil; gently boil for 3 to 5 minutes.
If the head is loose and there is a lot of visible stem, you will likely end up with a grainy cauliflower mash from the thick membrane on the outer stem. If using stems and they seem thick, peel them with a paring knife to get that membrane off and you will be rewarded with the creamiest cauliflower puree of your life.
Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!
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.
Made with wholesome, quality ingredients and flavors, Bob Evans Mashed Cauliflower is designed to support your lifestyle, without compromising the delicious taste you'd expect from a homemade dish.
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.
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. ...
The Costco cauliflower mash comes fully cooked in the package, so all you have to do is heat it up before serving. On the package, it says this is a vegetarian and gluten-free side dish that has just seven net carbs per serving. Each package is $9.99, although prices may vary from depending on location.
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.
Undercooking It. Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "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.
Arrange blanched cauliflower in single layers on drying trays. 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.
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