Recipes

[momtochloe]

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!

[Lynneuk]

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.

[momtochloe]

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@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.

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

[adoreqvc]

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

[birkin baby]

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.

[Tinkrbl44]

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@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!

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

Tink

[momtochloe]

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 . . .

[CinNC]

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

[chickenbutt]

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.

[RACALAMB2]

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.