mashed cauliflower question

calimari

I saw many posts on making mashed cauliflower instead of mashed potatoes so thought I'd try it today. I steamed one head of cauliflower - put it in my food processor with a little butter, a splash of almond milk, and a little grated romano cheese & blended it. It came out really thin (I did drain the liquid before putting it in the processor). Did I oversteam it? I had to add in about a half cup of dried potato flakes to absorb some of the liquid & give it some body, but it was still way smoother/ thinner than mashed potatoes.

Flavor-wise - it was great.

So, what did I do wrong? Or is it supposed to be thinner? Or do I not steam the veggies quite so long?

sadielane

I don't know the answer, but I'd like to know too.

Bump!

SimplyDeLish

The veggies should still have a bit of a crunch. Also use the pulse button and mash just until smooth. I don't add butter or milk.

Good luck!

LowCarbAmanda

I don't steam it very long, and I don't add extra liquid - just butter, some garlic, and good amount of parmesan cheese.

mymelody_78

BUMP

Missashley9

I use the Hungry Girl recipe and mine came out good.
1 large russet potato and 1 head of cauliflower florets. Boil in water for about 15-20 mins then drain very VERY well! Then I do 1 TBS margarine, 2 TBS fat free half and half, 1/2 TBS minced garlic, salt and pepper to taste. I don't blend in a processoer or blender. I just use a hand-held potato masher. Each 1/2 cup portion has 90 cals, 1 g fat, 17 g carbs, 3 g protein. My stepson hates cauliflower but he gobbled this up and was none the wiser!

Kelly_Wilson1990

I added fat free plain Greek yogurt to mine. It came out good.

superhippiechik

I use butter,salt and pepper. But at first I did 1/2 cauliflower and 1/2 real potatoes so the family did not notice! You can use EVOO.too.

Floricienta

I add a bit of olive oil and garlic, salt and pepper.

Getting_Fit_4_Life

Here is one recipes that I got from foodnetwork.com and it worked out very well

"Mock" Garlic Mashed Potatoes

Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Directions
Set a stockpot of water to boil over high heat.


Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.


In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.


Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

calimari

Thanks for the tips guys. Next time I'll steam less, just use a little butter (maybe that yogurt) and a little more cheese & leave out the milk. Oh - and I'll just pulse it. Or maybe hand-mash (that's how I do my potatoes anyway.

My husband told me he didn't expect to like it, but he did. He does not care for cooked cauliflower, but that is why I tried this - thought it might be a way he would like it. And he did!