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Old 01-08-2014, 10:43 AM   #1
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Mashed cauliflower help?

My mashed cauliflower is always watery. I love the taste, I just can't seem to get it fluffy/creamy instead of watery.

Any suggestions? I'm making a beautiful pork roast tonight and I want some good mash!
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Old 01-08-2014, 11:09 AM   #2
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Are you starting with fresh or frozen cauliflower? How are you cooking it?
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Old 01-08-2014, 11:18 AM   #3
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What ingredients are you including?
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Old 01-08-2014, 12:09 PM   #4
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Cauliflower will soak up the liquids like a sponge so when cooking it do not boil the cauliflower in water but the best technique I have found is to use fresh and cut it up into pieces and put it in a covered glass casserole dish with about a tablespoon of water in the bottom. Put in microwave and steam till tender. Depending on the size it can take from 8 minutes to 12 minutes if the pieces are whole. You can use a steamer basket also.

Mashed Cauliflower

One cauliflower cooked till easily pierce with fork. Scoop out with a slotted spoon and put in a food processor trying to limit the water in the bottom of the bowl to get into processor. Place 1/4 to 1/3 of a block of cream cheese and salt and pepper to taste and blend till creamy. You can experiment by adding chives, garlic and so forth. Any cream or liquids added can make for the mashed cauliflower to be too runny.

I add a couple pats of butter on the top before serving but that is optional
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Last edited by SkeeterN; 01-08-2014 at 12:11 PM..
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Old 01-08-2014, 02:15 PM   #5
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Thanks Skeeter; darn, I have no cream cheese!

Sometimes I use fresh, sometimes frozen; but always steamed rather than boiled. I use a steamer pot with a basket up top.

When its tender, I mash it and add butter + salt and pepper, but not usually much butter (not on purpose, I just add some until I think it has enough)

Maybe more butter? How would it work with sour cream, I do have some of that here. Maybe too sour?

I actually DON'T own a food processor: Married for 17 years with three children, cooking about 5 nights a week and no food processor!!

I was just thinking today with all this cooking from scratch, that I need one.
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Old 01-08-2014, 02:17 PM   #6
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Quote:
Originally Posted by moonmirror View Post
Thanks Skeeter; darn, I have no cream cheese!

Sometimes I use fresh, sometimes frozen; but always steamed rather than boiled. I use a steamer pot with a basket up top.

When its tender, I mash it and add butter + salt and pepper, but not usually much butter (not on purpose, I just add some until I think it has enough)

Maybe more butter? How would it work with sour cream, I do have some of that here. Maybe too sour?

I actually DON'T own a food processor: Married for 17 years with three children, cooking about 5 nights a week and no food processor!!

I was just thinking today with all this cooking from scratch, that I need one.
Maybe your getting it too soft? If I get it too soft it is really watery. I have used frozen too. Linda Sue's site is the one that recommended the food processor but use what you have. The reason I use the cream cheese is it is less watery as cream or butter can be.
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Old 01-08-2014, 02:17 PM   #7
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Ooh I just remembered that my 16 year old driver will be home from school soon; she can buy some cream cheese.

Will the wonders of having a child who drives never cease... too bad she's off to college in the fall!
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Old 01-08-2014, 02:19 PM   #8
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Ah, that may be the case. I do leave it in the steamer for a long time, and I don't usually set a timer.

I don't start whole like you do too; something to consider.
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Old 01-08-2014, 02:21 PM   #9
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I always follow LindaSue's Frozen Cauli recipe:

From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste

Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
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Old 01-08-2014, 02:23 PM   #10
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I think the most important thing is getting out as much liquid as possible. I put my cooked cauli in a strainer and press on it with a potato masher to really push out the liquid. That helps. I would also concur with cream cheese if possible for the addition.
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Old 01-08-2014, 02:32 PM   #11
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I Agree

with Miller Girl....Press that water out! It works with many veggies
that need straining before using in recipes. Squash is another one.
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Old 01-08-2014, 05:55 PM   #12
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If mine seems really watery I will squish it between some paper towels to take out the excess moisture before I mash it.
As far as what to put in it, I put a bit of everything - little cream cheese, little sour cream, little whipping cream, little grated cheese and usually some bacon pieces as well. Delicious!!!
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Old 01-08-2014, 06:30 PM   #13
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Mine is never watery when steaming it. There is no water to make it watery unless I steam it to soft.
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Old 01-08-2014, 10:12 PM   #14
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I let mine steam in a strainer after cooking it to let it dry out a bit before putting it into the food processor. If you don't have one, maybe look in a thrift shop or garage sale to see if you could get one for only a few $ to try and see if you find it useful
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Old 01-09-2014, 04:48 AM   #15
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I always use a bag of frozen, covered in microwave, no water, cooked for ten minutes. Drain. Place in ninja with whatever I have available. Cream cheese, sour cream, sharp cheese, spices, butter. Delicious.
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Old 01-09-2014, 08:53 AM   #16
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Pressing the water out makes a lot of sense! Before mashing, of course.

My pork rib roast was gorgeous and delicious, and I really enjoyed the mash with it, as did my husband. I used cream cheese, butter and salt/pepper in it.

This is interesting, though: None of my kids would eat it! They are nearly-17, 15 and 7, and they will all eat cauliflower whole or chopped but recognizable. I have done the mash before but really it was more riced than mashed.

I think they didn't know what to make of something that looked like mashed potatoes, but tasted like cauliflower!

But I really liked having the pork with mash and a nice rich gravy to pour over it. Delicious!

BTW I wholeheartedly recommend occasionally getting a rib roast. It makes a wonderful gravy after sitting. I think the bones assist the gravy!

Thanks for the help
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Old 01-09-2014, 10:58 AM   #17
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My husband refused to eat mashed cauliflower after one taste until I started adding a couple tablespoons of instant mashed potatoes. Does add a few carbs but the improvement in taste and texture is worth it.
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Old 01-09-2014, 12:35 PM   #18
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I steam mine, fresh or frozen, in a steamer pot so it never touches the water. And I cook it until it is just done. I don't let it get too soft. (It used to be runny when I got it too soft.)

Then I add butter, cream cheese and a little cream (because it's too dry to blend if I don't) and give it 30 seconds in the food processor.

I think it takes longer to process it since it is not terribly soft, but the result is creamy and the texture is great.
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Old 01-12-2014, 06:05 AM   #19
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I find that adding grated cheese helps thicken the cauliflower.
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Old 01-12-2014, 08:59 AM   #20
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Mine always gets a horseradish taste to it?? Why?!
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Old 01-12-2014, 12:12 PM   #21
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Quote:
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Mine always gets a horseradish taste to it?? Why?!
The longer you cook cauliflower, the stronger the taste gets. Try cooking it until it is just done.
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Old 01-12-2014, 12:20 PM   #22
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Made it last night same consistency as real potatoes.

1st off I need to state I am a recovering mashed potato junkie. So in the 5 weeks since I changed my lifestyle I have gone through major withdrawal from mashed taters. This is what I did last night and they came out perfect great consistency just amazing overall. I started with a fresh batch of cauliflower and boil/steamed them for 10 minutes. I then used a stick blender on them for about 2 minutes and then wrapped the mash in cheese cloth because of the water. Squeezed out a bit dumped it back in and added butterr, heavy cream, salt, pepper, bacon bits , and Parmesan cheese. Hit it with the stick blender for about 3 or 4 minutes . AMAZING !!!!


1/2 cup equals 6 carbs but well worth all 6

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Old 01-14-2014, 07:48 PM   #23
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Try adding some celery root (also called celeriac) to the cauliflower when cooking and then mashing both together - I usually use about 1/3 celery root and 2/4 cauliflower, but have gone as high as 50-50. Then add the usual butter, cream, cheese, etc and puree. The celery root really adds a potato-y consistency, and I love the resulting taste. Salt and pepper are key, too.
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Old 01-15-2014, 09:29 AM   #24
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Two words. Potato ricer! It is very good at squeezing out excess water.
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Old 01-15-2014, 09:34 AM   #25
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I can't wait to try my hand at making mashed cauliflower tonight! I'll let you know how it goes.
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Old 01-15-2014, 12:40 PM   #26
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I steam frozen cauliflower in my steamer using the basket until tender. I use a hand blender. Perfect every time.
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Old 01-16-2014, 10:09 AM   #27
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I have been making mashed cauliflower for several years now. Last night, because of this thread, I steamed fresh instead of boiling it. I put a spot of water- maybe 1T?- in the bottom of the bowl, and then covered it with a couple wet paper towels and microwaved it for 5 minutes, stirred, microwaved it for 5 more and stirred. I use an immersion blender. About 3 T of Brummel and Brown (I know thats not for everyone but I am trying to keep cals reasonable) and about 1/4 C fresh parm. Seasoned with garlic salt. It was the best ever!
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Old 01-16-2014, 10:27 AM   #28
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I don't use the microwave much anymore but I used to cook cauliflower, spinach, etc in a microwave rice cooker. I picked one up off a clearance rack years ago never knowing if I would use it or not but it works great for this, never used it to cook rice though.
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Old 01-16-2014, 11:22 AM   #29
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Cher, so glad you had great results with the cauliflower this time!

I had not thought of adding parmesan to it. Will try that tonight!
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