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Old 03-03-2011, 12:09 PM   #1
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Your best mashed cauliflower recipe please

I want to make mock mashed potatoes from fresh cauliflower. What is the best way to do this to come out like real mashed potatoes?

TIA
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Old 03-03-2011, 01:18 PM   #2
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The very bestest way is to use an immersion blender to make them. Boil or microwave the cauliflower, then drain very well when soft. Add butter, blend them with your immersion blender, then add a bit of heavy cream/salt/pepper.
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Old 03-03-2011, 01:34 PM   #3
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Quote:
Originally Posted by CarolynF View Post
The very bestest way is to use an immersion blender to make them. Boil or microwave the cauliflower, then drain very well when soft. Add butter, blend them with your immersion blender, then add a bit of heavy cream/salt/pepper.
Thanks Carolyn! When you microwave the cauliflower do you add a small amount of water to just steam them? I do have an immersion blender which I will definitely use for them.
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Old 03-03-2011, 01:36 PM   #4
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I used to make them like Carolyn but now I make mine a bit differently.

If I want them to be like mashed tatoes (i.e. more neutral) in taste, I will steam or nuke them till tender. I cut them into small chunks (cut florets into largish pieces). I wring them in a clean dish towel once they are cooked.

Then:
For 1 head cauliflower

Into the food processor they go with:
2 Tbsp Cream Cheese
2 Tbsp Unsalted Butter
1/8c HWC or Chicken Stock
Salt and Pepper to taste.

If I want them to have a nutty flavor on their own and not really be meant to blend with a gravy or strongly flavored meats, I will roast the cauliflower on a sheet pan to cook it instead of steaming, boiling or nuking:

To Roast:
1 head cauliflower
1/2 - 1 Tbsp Olive Oil
Granulated Garlic Powder
Salt and Pepper

Cut as above into 1" chunks and spread in a single layer over non-stick foil lined baking sheet. Roast at 450* for about 35 minutes, turning once. Remove and put cauliflower immediately into the bowl of the food processor. Put in ingredients from above steamed cauli recipe and process until desired consistency. If they are too thick either add more butter or more cream or chicken stock.

There is no need to wring out the roasted cauliflower like you do steamed or microwaved or boiled cauli.

I love these especially topped as twice baked or with a beef roast or topped with a little grated parmesan or gruyere and chives. YUMMMM.
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Last edited by pooticus; 03-03-2011 at 01:38 PM..
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Old 03-03-2011, 02:38 PM   #5
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Like Poot, I have added cream cheese, etc.. But the key is to get the cauliflower dry..
I use my salad spinner for that most of the time.
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Old 03-03-2011, 02:40 PM   #6
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Oh snap! Great idea Carolyn!!! I've never thought a SS would get the fluid out of flesh like cauliflower and broccoli!!! Shazaam!!!
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Old 03-03-2011, 03:07 PM   #7
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Thanks Carolyn and Poot! I am making them this weekend and I will let you know how they turned out. I will try the salad spinner trick too!
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Old 03-03-2011, 04:43 PM   #8
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It's far better to concentrate on making the best mashed cauliflower. It's NOT potatoes, it won't taste like potatoes, and the texture is different. It's in many ways BETTER than potatoes when enriched with lovely cream cheese, butter, and such. Embrace it for what it is and rejoice, or you will just be disappointed.

the only reason potatoes were so big for so long is that they stored over the winter without refrigeration. thank goodness we are beyond needing that now. potatoes are so 19th century! LOL
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Old 03-03-2011, 04:56 PM   #9
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Steam cauliflower until soft (45 min to 1 hour for frozen).

Let drip dry 20 min.

Add goat cheese, blend, top with pepper.
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Old 03-03-2011, 05:10 PM   #10
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Linda Sue has the best recipe for mashed cauliflower on her site. It's called "Nancy's Mock Twice Baked Potatoes". It is so wonderful, and actually very easy to prepare.
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Old 03-03-2011, 05:11 PM   #11
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I use George Stella's recipe:

Recipe for Mock Garlic Mashed Potatoes Courtesy of George Stella

I do microwave my cauliflower though and don't boil it. I like Linda Sue's twice baked too but it has a cheddar flavor to it. You really can't taste the parmesan in George's recipe so it taste more neutral to me.

Last edited by EveH; 03-03-2011 at 05:15 PM..
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Old 03-03-2011, 08:57 PM   #12
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i steam mine till they're still quite firm, then put them in the magic bullet with just a tiny bit of butter and seasoning and blend. I never liked them with a lot of added creams because the consistency became runny and thin.
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Old 03-04-2011, 07:27 AM   #13
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Pooti, I assume that you toss the raw florets with the olive oil before roasting it, right? You didn't mention it in your instructions.

I microwave my cauliflower before mashing it and add 1 tablespoon of water. I'm not sure that the water is really necessary though but I've never had to drain or wring out the cauliflower when I add it. In fact, I usually have to add some cream to it when I mash it because it's too stiff otherwise.

I want to try Pooti's roasted cauliflower mash sometime. I don't care if it tastes like potatoes or not because I love the flavor of cauliflower.
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Old 03-04-2011, 08:05 AM   #14
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Hi Linda, yes indeedy, those little suckers get tossed then sprinkled with garlic, salt and pepper but if you are feeling industrious, instead of sprinkling with garlic powder, you can toss in a few cloves of garlic with the cauli and then squeeze them into the dish once it's done! Sooo good. Hope you like it! It doesn't taste like tatoes at all when it's roasted first. It just tastes like great roasted cauliflower.

From the point of the puree then you can add a bunch of chicken stock to make a soup and thicken with cream if you like it like that as well. Top with a tiny bit of green onion or chives and bacon and voila! Sooo good! We may have to have this on Sunday!
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Old 03-04-2011, 09:17 AM   #15
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Thank you all so much for your suggestions. I will microwave it with a tbl. of water, use my immersion blender, add heavy cream and butter and salt. I know they don't taste like mashed potatoes but they have the same mouth feel and that's good enough for me! (and DH likes them too which is a bonus)
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Old 03-06-2011, 03:33 PM   #16
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Here is a similar thread: http://www.lowcarbfriends.com/bbs/lo...r-recipes.html
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Old 03-06-2011, 03:37 PM   #17
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Thanks for the inspiration! I've always made basic ones but, thanks to this thread, I made some that I cooked in the microwave without any liquid until soft, then I pureed with some butter, cream cheese, half and half, chopped garlic and salt. Everyone declared them the best ever.
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Old 03-06-2011, 09:29 PM   #18
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Smoked Gouda Cauliflower Casserole « Buttoni's Low-Carb Recipe Blog

Posted on FB today; it's in the oven right now! I tripled the gouda, though (I don't have any smoked gouda on hand), and blended 4 eggs into cream cheese with 1/2 cup of cream.


Smoked Gouda Cauliflower Casserole
November 14, 2009 by buttoni

Smoked Gouda Cauliflower

This is a modification of Dana Carpender’s cauliflower recipe in 500 Low-Carb Recipes. I served it to my brother who was an executive chef at one time and he raved about it. If you like smoked gouda cheese you should try this! Induction friendly. Here’s the brand of smoked gouda I use in all my cooking (from Sam’s) It has 1 net carb per ounce:

INGREDIENTS:
1 medium large head cauliflower
6 oz. cream cheese, softened
4 oz. smoked Gouda cheese, grated
¼ tsp. coarse black pepper
Dash salt
Optional: chopped chives or green onion to top

DIRECTIONS:
Cut up cauliflower into manageable pieces and boil until tender. Drain and mash slightly with a fork. Stir in softened cream cheese. Grease glass casserole dish and spoon half the cauliflower mixture in. Sprinkle with half the grated smoked Gouda. Spoon remaining cauliflower into dish and top with rest of Gouda cheese. Sprinkle with salt. Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below. Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:
190.3 calories
15.22 g fat
6.17 g carbs
2.4 g fiber
3.77 g NET CARBS
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Old 03-06-2011, 10:45 PM   #19
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I don't remember where I got the recipe I have, but it had melted brie in it and it was da bomb!

The best tip I have is to make sure the cauliflower is completely dry. I would nuke mine in the morning, then let it sit till dinner time and dry out. I will see if I can find that recipe.
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Old 03-07-2011, 04:37 AM   #20
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I think Charski recommended the Brie added to the puree....YUM!
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Old 01-19-2014, 01:43 PM   #21
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I boil cauliflower in chicken stock and little water. This seems to give an awesome flavor. I also mix in shredded cheese instead of gravy.
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Old 01-19-2014, 08:21 PM   #22
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I've switched to roasting cauliflower instead of steaming or nuking as well. I find the consistency MUCH better with less effort than steaming or nuking - no wringing or wateriness.

I use my stick blender with lots of butter, some cream and cream cheese, seasonings, maybe a little chicken stock. It is NOT the snowy white you get if you nuke or steam, but I find the flavor and consistency very delicious and the process easier and more forgiving.
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Old 01-21-2014, 05:46 AM   #23
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potato ricer to mash the cauliflower?

I have just started having mashed cauliflower. What a great invention

The tip to add some cream cheese really makes the texture and taste fabulous.

The first time I tried it I used a hand potato masher...not bad.

The second time I used a regular blender...better but hard to get it to blend.

Today, I plan on trying a potato ricer.

Anyway you mash it you get a great side dish that is quite filling. Goes great with salmon!
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Old 01-21-2014, 12:22 PM   #24
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potato ricer to mash the cauliflower? - UPDATE

Quote:
Originally Posted by Full of Fiber View Post
I have just started having mashed cauliflower. What a great invention

The tip to add some cream cheese really makes the texture and taste fabulous.

The first time I tried it I used a hand potato masher...not bad.

The second time I used a regular blender...better but hard to get it to blend.

Today, I plan on trying a potato ricer.

Anyway you mash it you get a great side dish that is quite filling. Goes great with salmon!
Tried it today and it did not go well. I couldn't really force it through.

So I put it in the blender. BTW, if you want to you a blender (non-immersion) make sure to put in the moist ingredients (cream, cream cheese) first, blend them until smooth and then add the cauliflower.
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