mashed cauliflower question

calimari
calimari Posts: 202 Member
edited September 29 in Recipes
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?

Replies

  • sadielane
    sadielane Posts: 83 Member
    I don't know the answer, but I'd like to know too.

    Bump!
  • SimplyDeLish
    SimplyDeLish Posts: 539
    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
    LowCarbAmanda Posts: 129
    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
    mymelody_78 Posts: 657 Member
    BUMP
  • Missashley9
    Missashley9 Posts: 29
    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
    Kelly_Wilson1990 Posts: 3,245 Member
    I added fat free plain Greek yogurt to mine. It came out good.
  • superhippiechik
    superhippiechik Posts: 1,044 Member
    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
    Floricienta Posts: 209
    I add a bit of olive oil and garlic, salt and pepper.
  • Getting_Fit_4_Life
    Getting_Fit_4_Life Posts: 401 Member
    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
    calimari Posts: 202 Member
    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!
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