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Old 01-21-2013, 10:04 AM   #31
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I used to have problems making mash caulifower until I started nuking it instead of boiling or steaming. I use my small pampered chef veggie cooker, add 2-3 T water to 1/2 bag frozen cauliflower. Cook for about 6 minutes then check for tenderness. Drain excess water and let some of the stream escape before adding things. I prefer a food processor or use my stick blender if it is a small batch. I like to add a little sour cream or creamcheese. I always add butter s/p and a tad heavy cream.

I agree adding 1-2 T instant potatoes makes a world of difference.

Debbie

Last edited by Tater Head; 01-21-2013 at 10:07 AM..
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Old 01-21-2013, 12:06 PM   #32
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I have a tip to add to the rest. When microwaving cauliflower (fresh or frozen), I don't add any water. There is enough in the cauliflower itself, and from the steam that's created during cooking, that you don't need to add any if you cover the container you cook it in. Stir the cauliflower to redistribute it a couple of times during the cooking.
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Old 01-21-2013, 12:17 PM   #33
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Originally Posted by LindaSue View Post
I have a tip to add to the rest. When microwaving cauliflower (fresh or frozen), I don't add any water. There is enough in the cauliflower itself, and from the steam that's created during cooking, that you don't need to add any if you cover the container you cook it in. Stir the cauliflower to redistribute it a couple of times during the cooking.
I agree with LindaSue, microwaving keeps you from having to add extra liquid. I also think that cooks it more evenly and makes it less soggy.

I do like to put a thin film of cream on the surface, though, to neutralize the cauliflower taste and smell. Once the cauliflower is done, you can pour off any liquid that has accumulated from cooking and let the steam come off to dry it out a little. I only use fresh, because I think of the frozen as being mushier and more liquid-y, but that's just my 2 cents worth. Lots of folks like to use the frozen cauliflower.

One thing I have found, though, is that there is a balance point between being tender enough and overcooked. If it is not thoroughly tender, it will not mash or blend up well, and you may have some crunchy raw-tasting bits. If it gets too mushy and overdone, it smells like, well, rotten eggs. ugh.
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Old 01-22-2013, 11:55 AM   #34
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For low carbing, you can't go wrong with an immersion blender! Truly, I make ranch dressing, the fauxtatoes, sauces, salad dressings, soups etc. Once I purchased it I started getting pretty creative! You might even find one on craigslist, ebay or amazon that is inexpensive.

Marieze do you have a recipe for your ranch dressing? I haven't found one I like yet...
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Old 02-07-2013, 02:27 PM   #35
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Perfect Every Time Cauli Mash

2 pkg frozen cauli (16 oz each)
butter
cream cheese
salt and pepper

Thaw cauli overnite in fridge, dump into large glass bowl, cover and nuke for 14 minutes. Drain any water that gathers in the bottom of the bowl. Dump into processor, sprinkle w/s and p, process until a bit chunky, Add 4 tbs butter, 4 oz cream cheese (ok to use the lighter verson) Process again until the butter has melted and everything is smooth as can be. That's it. Everyone wants these instead of potatos! (may have to do in 2 batches if processor is smaller)
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Old 02-08-2013, 09:17 AM   #36
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Hey guys,

All of you that suggested that I nuke it instead of steaming or boiling, that really flopped. I must be really doing something wrong. Here's what I did: I riced a head of cauliflower, then put 1/4th of that in a bowl in the microwave and did not add water cuz you guys said that cauli has enough water already, and I nuked it in intervals of several minutes at a time so that I didn't overdo it. Well, it smelled absolutely terrible and the consistency was never right. I threw it out.

Maybe it's time for me to say goodbye to mashed cauliflower; thankfully, I have succeeded with it in other things, such as pan-fried veggie "rice," subbing cauli for rice, and that came out really good. Also, I usually will make a pan-fried veggie mix using chopped cauli, carrots, celery, sugar snap peas, and onion in olive oil with garlic and pepper, and that always comes out yummy.
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Old 02-08-2013, 12:55 PM   #37
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Frozen cauli works best for mashed cauliflower. I never use the fresh for this. But only the fresh when making the cauli rice. Sorry you are having such trouble. I make it once a week and it's always great. You can see it below with gravy on it!

Last edited by mirinblue; 02-08-2013 at 01:00 PM..
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Old 02-08-2013, 03:26 PM   #38
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Originally Posted by mirinblue View Post
Frozen cauli works best for mashed cauliflower. I never use the fresh for this. But only the fresh when making the cauli rice. Sorry you are having such trouble. I make it once a week and it's always great. You can see it below with gravy on it!
Are you microwaving it or boiling it? Also, are you using cream cheese like so many others on here suggested? I'm obviously doing something wrong.
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Old 02-08-2013, 04:26 PM   #39
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Quote:
Originally Posted by mirinblue View Post
Frozen cauli works best for mashed cauliflower. I never use the fresh for this. But only the fresh when making the cauli rice. Sorry you are having such trouble. I make it once a week and it's always great. You can see it below with gravy on it!

That's what mine looks like. I always add some sour cream or creamcheese, but not much. I agree frozen is best.

Debbie
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Old 02-08-2013, 06:10 PM   #40
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Quote:
Originally Posted by Seeking View Post
Hey guys,

All of you that suggested that I nuke it instead of steaming or boiling, that really flopped. I must be really doing something wrong. Here's what I did: I riced a head of cauliflower, then put 1/4th of that in a bowl in the microwave and did not add water cuz you guys said that cauli has enough water already, and I nuked it in intervals of several minutes at a time so that I didn't overdo it. Well, it smelled absolutely terrible and the consistency was never right. I threw it out.

Maybe it's time for me to say goodbye to mashed cauliflower; thankfully, I have succeeded with it in other things, such as pan-fried veggie "rice," subbing cauli for rice, and that came out really good. Also, I usually will make a pan-fried veggie mix using chopped cauli, carrots, celery, sugar snap peas, and onion in olive oil with garlic and pepper, and that always comes out yummy.
I never rice mine first - just cut into florets, add 2 tablespoons water to the dish, cover and cook til tender, drain VERY WELL. You need to be able to steam it, which is why you need to add a LITTLE water and then cover it. I hope you'll try again - I'd be very sad without my mashed cauli!
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Old 02-13-2013, 10:06 AM   #41
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I just defrost the frozen bags overnight, dump in a bowl, cover (adding NO water-because the cauli is still partially frozen and makes it's own, cover, nuke 14 minutes. I do not rice it-just straight from the bag. Then process with 2 tbs butter and 2 tbs cream cheese per bag. Salt and pepper. Delish!
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