topic Re: Need help with mashed cauliflower in Recipes

Need help with mashed cauliflower

momtochloe — Wed, 15 Jul 2015 22:33:14 GMT

Mashed cauliflower came up on another thread and reminded me of my dismal attempts to make it. It always came out watery/soupy. Clearly I needed to get more water out of the cauliflower before I mash it (please note I always steam the cauliflower) so does anyone have any tips or recipes for this?

Any assistance will be as always greatly appreciated!

Re: Need help with mashed cauliflower

Lynneuk — Wed, 15 Jul 2015 23:00:42 GMT

I always add one potato and that takes care of the soupiness. Then I add a little butter, Parmesan and lots of black pepper, sometimes some garlic powder. It is delicious, better than ordinary mashed potatoes.

Re: Need help with mashed cauliflower

momtochloe — Wed, 15 Jul 2015 23:15:57 GMT

@Lynneuk wrote:
I always add one potato and that takes care of the soupiness. Then I add a little butter, Parmesan and lots of black pepper, sometimes some garlic powder. It is delicious, better than ordinary mashed potatoes.

Ah genius! Thanks so much Lynneuk, I am going to try this tomorrow!

Re: Need help with mashed cauliflower

adoreqvc — Thu, 16 Jul 2015 01:08:15 GMT

I agree about adding the potato, and take a look below to make your mouth water mtc...

http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html

Also if you love kitchen gizmo's like we do look at this below.....it is the Masha Vegetable Masher, and the video says it all.

We use it multiple times per day and makes everything so effortless, and well mashed. You desire the creaminess or chunkiness you want....I purchased a while back from HSN but other web sites have it too..

https://www.youtube.com/watch?v=GUPNb_-k4a4

Re: Need help with mashed cauliflower

birkin baby — Thu, 16 Jul 2015 02:55:58 GMT

I make mashed cauliflower often. I use a Ziploc steamer bag and steam it twice....sometimes more depending on the size of the pieces,until it's very soft, then open the bag and let steam evaporate It's never too watery. I then take out enough cauliflower for one serving on a plate. I add two wedges of Laughing Cow cheese,a little Can't Believe It's Not Butter,salt and pepper.I then pop it in microwave to heat up cheese wedges a bit. I mash the heck out of it with a fork. It's delicious. I vary cheese wedge flavors...regular Swiss, garlic and herb,French onion,etc. You can make it all at once and adjust cheese/butter to amount you want.

Re: Need help with mashed cauliflower

Tinkrbl44 — Thu, 16 Jul 2015 05:08:07 GMT

@momtochloe wrote:
Mashed cauliflower came up on another thread and reminded me of my dismal attempts to make it. It always came out watery/soupy. Clearly I needed to get more water out of the cauliflower before I mash it (please note I always steam the cauliflower) so does anyone have any tips or recipes for this?

Any assistance will be as always greatly appreciated!

LOL .... I was the one who was talking about mashed cauliflower and I want to thank you for starting this thread!!

Tink

Re: Need help with mashed cauliflower

momtochloe — Thu, 16 Jul 2015 09:31:29 GMT

Thank you all so much for your help ladies. I am making these today along with a pork roast I have had marinading (thank you adore).

And Tink, thanks for the inspiration!

I'll let you all know how I did . . .

Re: Need help with mashed cauliflower

CinNC — Thu, 16 Jul 2015 11:42:17 GMT

I've never made these - can they be used as leftovers? Or does the texture change after they have cooled? Thanks.

Re: Need help with mashed cauliflower

chickenbutt — Thu, 16 Jul 2015 15:01:56 GMT

The first thing that comes to mind for me would be to either steam or roast the cauliflower, instead of boiling it.

I made mashed cauliflower years ago and really liked it. I did it pretty much like making mashed potatoes, as far as just putting butter, some sort of hard cheese (I like asiago), s&p, and hand-mashing the cooked cauliflower. It's very tasty.

Re: Need help with mashed cauliflower

RACALAMB2 — Thu, 16 Jul 2015 15:09:17 GMT

I sprinkle instant potatoes in mine!

I also use a hand blender to make it really smooth.

I also throw a few garlic cloves in once in a while.

Hope that helps.

Re: Need help with mashed cauliflower

adoreqvc — Thu, 16 Jul 2015 15:51:04 GMT

You are very welcome mtc......enjoy it all!

Re: Need help with mashed cauliflower

adoreqvc — Thu, 16 Jul 2015 16:16:39 GMT

Hi CindyinNC,

Cauliflower is delicious. No problems reheating it.

Leftovers again are just as tasty.

Cauliflower is low fat and low cholesterol too if you do not put cheeses and butters on top. I like to drizzle a bit of olive oil on it after it is steamed, then I add herbs and use mash it well. .

I steam it with some white wine and water, fresh dill, paprika, salt, and some crushed garlic cloves.

We usually have this with steamed seafood so we like it low fat since we also add fresh and dried herbs to the Salmon steaks or salmon fillets.

I have also served this to company. Mashed it with a little butter, salt, pepper, herbs, and for added flavor I always add about 5 cloves roasted garlic.

Company always says it tastes delicious, and just like real mashed potato.

Here is how I make my roasted garlic:

In a stainless steel pie plate I place a sheet of alumimum foil. Then use a few garlic heads with all the cloves attached and the skins on.

I slice the tops off and add olive oil to thoroughlt coat all of them. Add some salt and pepper to the cut area.

Place cut side down and drizzle a bit more oil on the tops and then close the foil well so the oil does not escape, and bake them at 425 degrees for 35 minutes.

Let cool until they can be easily handled, and then just squeeze out the roasted garlic cloves.

I store them in a jar in the fridge and use them in mashed potaotes, mashed cailiflower, other mashed veggies, and anything else I need to flavor well.

Re: Need help with mashed cauliflower

momtochloe — Thu, 16 Jul 2015 16:41:47 GMT

Wow, what a difference a little help makes!

Thank you all so much. For this version, adding the potato was the trick. MUCH better outcome and not soupy at all.

I really am intrigued by the other suggestions that came in after I had started earlier today. I am going to try all of these versions as I love cauliflower and need to broaden my horizons so to speak in terms of preparing it.

Thank you again to one and all, I truly appreciate it!

Re: Need help with mashed cauliflower

adoreqvc — Thu, 16 Jul 2015 19:42:46 GMT

mtc again you're very welcome, after all "what are friends for if not to help out when needed"...so use me, use me.

Re: Need help with mashed cauliflower

CinNC — Fri, 17 Jul 2015 08:35:01 GMT

Usually we just eat ours steamed also, and throw some shredded cheddar on top. These recipes look so good I'm going to have to try them!

Thank you.

Re: Need help with mashed cauliflower

Tinkrbl44 — Sat, 18 Jul 2015 13:48:29 GMT

BY THE WAY ...... and I know I'm repeating myself here with this tip ....

but cooking strong smelling vegetables (cauliflower, broccoli and cabbage come to mind) with a few sticks of celery thrown in will reduce the cooking smell in the house by approximately 50% !!!!

Give it a try ......

Tink

Re: Need help with mashed cauliflower

ChiliPepper — Fri, 17 Jul 2015 15:29:22 GMT

I never knew that!

Thanks Tink!!!

Re: Need help with mashed cauliflower

teeko — Mon, 24 Aug 2015 01:13:44 GMT

I had the same problem using fresh cauliflower. I solved the problem when I switched to frozen cauliflower which I cook in the microwave without any additional water until it is very soft. I then mash it with my immersion blender and add in some of the liquid fake butter (I Can't Believe it's Not Butter Spray) and a little bit of cream. This was from a recipe that I got out of The South Beach Diet cookbook several years ago. That recipe used nonfat cream but I have diabetics in the family and the nonfat cream contains corn syrup or sugar. I have also used the frozen garlic flavored cauliflower. I use one of the Mini Moo creamers per bag. That is probably about one tablespoon.