Quote:
Originally Posted by Phatlocalgirlnomore
I wanna try those veggie chips..They sound delicious. Do you think I could bake them instead of dehydrating ( I don't have a dehydrator)?
Does anyone have the recipe to make mashed cauliflower? It's here it's kind of like mashed
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You can definitely make veggie chips without a dehydrator. You can actually turn your oven into a dehydrator by running it on a low heat (200 ish) for an hour or two. Just keep an eye on it!
Now, mashed cauliflower... I prefer mine with garlic because it helps cover the cauliflower taste more...
Jessica's roasted garlic mashed fauxtatoes
1 16 oz. bag frozen cauliflower florets
5-7 lg. cloves of garlic, peeled & cut in half (the flavor mellows when roasted)
1 Tbs. olive oil
salt & pepper to taste
Preheat oven to 350. Fold a piece of foil in thirds. Place garlic and olive oil in foil and fold to form a packet. Place garlic packet in oven and roast for 30 minutes. Remove from oven.
In a saucepan, boil enough water to submerge the cauliflower (about half full or so). Add frozen cauliflower and boil till tender (6-8 minutes). You could also steam the cauliflower to retain more nutrients. Drain cauliflower well and place in a bowl - turn your burner down to medium, but don't turn off. In bowl, add the contents of the garlic packet to the cauliflower. Using an immersion stick blender, puree mixture until smooth. Put the fauxtatoes back in the pot and put back on the heat for about 5 minutes to help the extra moisture to boil off (this is to get it "drier" or more the texture of mashed potatoes). Add salt & pepper to taste and enjoy!
Sometimes when I make this (on the days when I don't have any milk in my coffee), I add some reduced fat feta after I return the mixture to the heat. It makes it creamier and adds a little saltiness from the feta. Feta is NOT part of the program, so this is a personal decision.
When I have these for my vegetable, I only eat 1 cup and count it as my two cups of veggies (because I figure that 2 cups of cauliflower mashed down will equal about 1 cup). Also, the stick blender really is the key to making these "potato-y". It gets them really smooth. You could try them in a regular blender or a food processor, but mashing them by hand just isn't going to get them there.