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03-21-2009, 09:02 PM
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#1
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Getting fit and healthy!
Thread Starter
Join Date: May 2008
Posts: 171
S/C/G: 200 / see ticker / 145
Height: 5'8"
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Mashed cauliflower?
Could anyone tell me the trick to getting the texture "right" with mashed cauliflower? We tried this once (months ago) and it was SO yucky! We simmered the florets for ages, drained them and ran them through the food processor but after all that work it was extremely lumpy and unpleasant.
Would steaming work better? If so, how would you do that (I've never been much for steaming veggies.) Is it even possible to get cauliflower as soft and velvety as potatoes, or at least close?
Thanks in advance, you guys always have the best advice. 
Last edited by Betsi; 03-21-2009 at 09:02 PM.
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03-21-2009, 09:25 PM
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#2
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Larry's Angel
Join Date: Jan 2006
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
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This is the recipe I've followed...always turns out well.http://www.genaw.com/lowcarb/mashed_potatoes.html
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03-21-2009, 09:25 PM
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#3
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Junior Member
Join Date: Feb 2009
Location: Fairfax, VA
Posts: 5
S/C/G: 270/255/healthy
Height: 5'5"
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Try starting with frozen cauliflower. Steam it in the microwave. I've never made it in the food processor, but I make it with a hand blender. A little milk and a touch of low-fat cream cheese helps make it creamy.
I also find that it's better if I don't think of it as a substitute for potatoes, because it doesn't taste like potatoes or feel like potatoes in your mouth. It just doesn't. It's cauliflower mash, you know?
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03-21-2009, 09:55 PM
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#4
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Senior Member
Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890
S/C/G: 186/147/135
Height: 5'1"
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Quote:
Originally Posted by JerseyGyrl
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This recipe isn't SBD compliant, since it calls for butter and heavy cream, which are no-no's on this plan.
I like to start with raw cauliflower, and steam it until it's soft. Then I put it in the food processor and puree it before adding a little Smart Balance margarine and seasonings. If you want it even creamier, you can add a little FF 1/2 & 1/2 to get the consistency you want, but I don't think it needs it.
I like the suggestion of adding a little cream cheese to it, or even a wedge or two of flavored Laughing Cow cheese.
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03-22-2009, 11:07 AM
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#5
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Senior Member
Join Date: Nov 2006
Location: Erie, PA
Posts: 194
S/C/G: 155/141/138
Height: 5'7"
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It will be lumpier and a different consistency than potatos. I second the PP who said to think of it solely as mashed cauliflower - it is NOT a potato and will never really be a subsitute, just a stand in. But I do enjoy it in its own right and cauliflower fried rice is a side we use frequently.
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03-22-2009, 11:12 AM
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#6
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Senior Member
Join Date: Oct 2008
Posts: 5,629
S/C/G: HW/232 SW 215/ CW 133/GW 120's
Height: 5.7 and 1/2
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OOOhh..LOVE the mashed cauliflower..I ate an entire head of cauliflower last weekend--I even use the stem--not just the florets..
absolutely--cauliflower is not a potato but learning to accept God's bounty without exception has been part of the process for me
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03-22-2009, 01:16 PM
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#7
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No longer super size!!!
Join Date: May 2007
Location: Dallas, TX
Posts: 1,371
S/C/G: 282/ticker/190
Height: 6' 0"
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I use a touch of reduced fat sour cream in mine. And I agree with the others - it's not potatoes, just a stand in for potatoes.
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03-22-2009, 02:50 PM
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#8
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Vegan.whole.foodie.
Join Date: Aug 2008
Location: TN
Posts: 1,589
S/C/G: hw252 csw220/???/160
Height: 5'7.5 ;)
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I would try to doctor them up- sometimes I use a ranch powder in them... with some sour cream...
Or sometimes I add rf shredded cheese, chives, and bacon bits...
In general to make them creamy I add sour cream to mine before I use the hand blender- but they will never taste like the real thing
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03-23-2009, 08:27 AM
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#9
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Junior Member
Join Date: Mar 2009
Location: Cary, NC
Posts: 22
S/C/G: 338 / 302 / 238
Height: 5'9"
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I made these hoping they'd be a good potato substitute but it didn't work out that way. Even though I've lived in the south all my life, they tasted exactly like grits to me. And I hate grits. They're too...gritty. Is there any way to get cauliflower past that grit-like stage?
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03-23-2009, 08:43 AM
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#10
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Come on Spring!
Join Date: Aug 1999
Location: Delta, Ontario, CANADA
Posts: 26,840
S/C/G: 232/170/150
Height: 5'0" on a tall day
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Sorry but it's still cauliflower. I suppose you could press it through a fine sieve but it will still be a tad gritty. We have to think of it as smashed cauliflower, I guess.
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03-23-2009, 09:02 AM
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#11
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Getting fit and healthy!
Thread Starter
Join Date: May 2008
Posts: 171
S/C/G: 200 / see ticker / 145
Height: 5'8"
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Thanks everyone. I think I've just heard it referred to as "fake mashed potatoes" just enough times that I thought I was doing something wrong.
I may have to try the fried rice style, though, I think I wouldn't mind the texture that way. Now I just have to convince my sweetie, as he isn't too fond of the taste.
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03-23-2009, 09:39 AM
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#12
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I can do this!
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139
Height: 5'11"
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Betsi, I posted this in the How to Eat Veggies When You Hate Them All! thread, but if you're looking for other ways to try cauliflower, check these two out:
Quote:
I have an awesome roasted cauli recipe. Here it is! It's amazing. I promise you'll like it! 
In the meantime, here's another way to like veggies--hide 'em! I got this great "Mozzerella Stick" recipe from Deceptively Delicious (cookbook that talks about how to hide veggies in food for little kids, but it works well for us "big kids" too!  ) made with cauliflower puree.
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