How do you make that Medifast mashed cauliflower???

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Ok, I have been reading about this mashed cauliflower for months and months now and Im not really a huge fan of cauliflower but this kinda got my interest as Im trying to change up my lg some exactly how do you "mash" up this cauliflower And what do you usually put into it to make it taste abbetizing?.

Do I have to cook it, what? LOL....

Im very interested...oh yeah and exactly how much do you use ?


Comments (15)

I just steam it in the microwave til soft, drain it, throw in any ONE of the following: 1T half & half OR 1 wedge Laughing Cow OR 1 T cream cheese. Some salt & pepper, maybe chives. I use a stick blender in a cup to whip it to puree...

Comment #1

Hey Steph... I have never liked cauliflower until I ate it steamed (nuked) and mashed!.

I get the frozen cauliflower 3 cheese bag, pour all of it in a corningware dish and nuke for 10 minutes or longer to get it extra tender. One bag is 2 servings. After I nuke all of it, then I take half, put on a plate and mash with a fork. Then I mix 2 wedges LC Lite Cream Cheese wedges, French Oinion flavored. Mix well and have with chicken or steak. Tases like chunky mashed potatoes.

If you can find the one serving Birdseye or GreenGiant Garlic Steam Bag, you can do this the same way..

Quick and easy is my motto!!.


Comment #2

I measure out 1c cauliflower (= 2 veg) steamed tender and mask it with 2 wedges laughing cow, salt, & pepper. My favorite flavor of LC to use is garlic, but they all work. Blue cheese is nice with red meat and I liked the mozzarella/sun dried tomato when I used Italian seasonings on my chicken. BTW: I serve these to my family & they haven't figured out it's cauliflower, really has no resemblance. Yummy!..

Comment #3

I steam the entire head of cauliflower then blend in a food processor if you don't have one try the blender....add some fatfree half and half salt and some sprays of the spray butter thats it awesome I ALMOST feel like I am eating mashed potatoes..........I am trying to get the recipe for the pizza crust made out of the cauliflower if anybody has one and I don't want to make 10 at once just one to see if I like it thanks !!..

Comment #4

We just steam our cauli. Use a potato masher and beat the heck out of it. I stir in my LC cheese depending on how many I can have (condiment or HF) then sprinkle a bit of parm on top spritz ICBINB on and bake for about 15 minutes at 425...

Comment #5

Steph, I'm glad you asked b/c I wondered the same thing. Maybe if that head of cauli that I left in the crisper had not gone bad we'll have it tonight. I'm sure my fam will be thrilled!..

Comment #6

I do just about the same as everyone above. I throw mine in the processor for a few seconds with a wedge of LC. Make sure not to blend it to much then the consistance is like baby food. Leave some chunks. Add a little bit of salt/pepper...

Comment #7

Oh wow!! That is awesome!!! Thanks you all for responding because all of this sounds delish and I know what I will be eating on THANKSGIVING this year :0).

Wow, I'm definitely going to try this weekend along with my frittata making LOL.....

Comment #8

I'm confused...I starting my fourth week...I didn't think we were allowed to eat cheese???.


Comment #9


Comment #10

@sharonskinnerca - yes, cheese is allowed. If you go to my blog, I have all the PDF's listed at the bottom of this page. Check out the Meatless options PDF to see the allowed amounts & types of cheese. I don't think that Laughing Cow cheese it technically on plan, but tons of people eat it and still lose. Also, regular Cream cheese, 1 Tbsp is an allowed healthy fat..

@sneakysteph29 - I think it would be fine to reheat it. You might want to beat it after you reheat it just to fluff it up again...

Comment #11

Subject: FauxtatoesFound this on Cody Jo's BlogEnjoy!.

Fauxtatoes (Mashed Cauliflower).

Serves 4.

Mashed cauliflower tastes similar to mashed potatoes but reduces the carbohydrates. This simple recipe produces a smooth and creamy dish, and you can add a bit of cream, if desired but remember to stay within the condiment recommendations.


1 medium head cauliflower, cut into small florets (about 6 to 7 cups).

2 to 3 tablespoons extra virgin olive oil.

2 to 4 tablespoons water.

Sea salt to taste.


Boil cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached. Season with salt and serve immediately.

Per serving (About 11/2 cups/155g-wt.): 110 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 7g total carbohydrate (3g dietary fiber, 3g sugar), 0mg cholesterol, 190mg sodium..

Comment #12

OK, reporting back. It was yummy! My only problem was my stick blender didn't have enough mojoj and my food processor is tiny. Would def. recommend being able to put the whole batch in the fp...

Comment #13

This is the number one dish I'm going to make for Thanksgiving at my sister's house. I can have this and turkey and really feel like it's Thanksgiving!.

Now, who has the recipe for my Mom's famous rum cake that uses broccoli instead of cake? I heard you can't tell the difference at all!.


Comment #14

How funny - driving home tonight I was thinking I'd try mashed cauliflower as my green tonight and reminded myself to look for the recipe - and here's this thread! So I steamed frozen cauli, threw it in my Ninja pitcher, added 1 wedge LCL and some pepper, and whipped. Oh my heck. That was the best thing I have tasted in forever! Thanks to the OP for making it so easy for me to find the recipe!..

Comment #15

This question was taken from a support group/message board and re-posted here so others can learn from it.


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