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    You are in: Home / Recipes / Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur Recipe
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    Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur

    Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur. Photo by Chef Jean

    1/1 Photo of Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    QueenBee49444's Note:

    Recipe created by Todd Wilbur I found this recipe in a Top Secret Restaurant Recipes book I purchased for my cookbook swap partner. This recipe is a tasty low carb alternative to mashed potatoes. The spices and creme give this a delicious taste, texture and appearance. I don't go to Ruby Tuesday often but when I do, I always order Mashed Cauliflower if it's available!

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    Serves: 3


    3/4 ser ...

    Units: US | Metric


    1. 1
      Divide head of cauliflower into florets that are roughly the same size.
    2. 2
      Steam cauliflower pieces over boiling water for 15 to 20 minutes or until cauliflower is tender.
    3. 3
      Drain the cauliflower and toss it in a bowl of ice water to end the cooking process.
    4. 4
      When the cauliflower has cooled, put the florets in a food processor along with 1/4 cup water.
    5. 5
      Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining for just a bit of texture.
    6. 6
      Pour all of the pureed cauliflower into a medium saucepan.
    7. 7
      Dissolve the cornstarch in the remaining 1/2 cup of water and add the solution to the cauliflower.
    8. 8
      Add the cream, sugar and remaining spices and stir.
    9. 9
      Set the saucepan over medium heat and cook, sirring often for 5 to 10 minutes or until thick.

    Ratings & Reviews:

    • on September 23, 2009


      I ran out of corn starch and had to substitue flour. In doing this, I think I actually improved on the original. I made a blonde roux (about 4 min on med low heat) of 2T butter or magarine and 2 T flour. Into the roux I then added 1/3c evaporated milk (again, I was out of cream) and omitted the sugar because of the already sweet-ish evap. milk, 1/3 c chicken broth, the seasonings and cooked on med low until thickened. When processing the caulifower, I only used scant broth to mash and then added that to my already thickened mixure in the pot. Turns out great and tastes richer and creamier than the one I sampled at Ruby Tuesdays.

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    • on March 14, 2012


    • on October 01, 2009


      This turned out great. It was just like the Ruby Tuesdat's cauliflower. Next time I will use less white pepper and more garlic, but I do remember the original being heavy on the white pepper also. This was a great way to get in lots of veggies! Thanks for posting! Made for PAC fall 09.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Ruby Tuesday's Creamy Mashed Cauliflower by Todd Wilbur

    Serving Size: 1 (287 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 157.0
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 6.2 g
    Cholesterol 36.1 mg
    Sodium 652.4 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 4.0 g
    Sugars 5.1 g
    Protein 4.3 g

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