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.

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?

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.

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

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.

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

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?

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.

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.

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: