Guest guest Posted September 22, 2009 Report Share Posted September 22, 2009 I consider this dish a delicacy. Try again, Liz, once you master it, you family will love it. If you daughter called it a smoothy, you had added too much liquid. Lucy SCD 4.5 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2009 Report Share Posted September 22, 2009 I didn't add any liquid at all. I drained the cauliflower and put it back on the burner (turned off) to evaporate any excess water, then I put in a little butter and salt, then put it in my food processor. Maybe I over processed it? Thanks, Liz > I consider this dish a delicacy. Try again, Liz, once you master it, you family will love it. If you daughter called it a smoothy, you had added too much liquid. > Lucy > SCD 4.5 years > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2009 Report Share Posted September 22, 2009 I just drain my cauliflower and mash with a potato masher (hand) or a large fork. It still has some texture and I like that better. Add olive oil or butter and salt and pepper, whatever you like, and it's great. I wouldn't want it food processed any more than I would want to do mashed potatoes that way, if I could have mashed potatoes. It's a little too babyfoodish for me. I didn't add any liquid at all. I drained the cauliflower and put it back on the burner (turned off) to evaporate any excess water, then I put in a little butter and salt, then put it in my food processor. Maybe I over processed it? Thanks, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2009 Report Share Posted September 23, 2009 I missed the beginning of this thread, so I don't know if there are any restrictions on other foods for you (like beans or dairy), but when I make mock cauliflower I use equal parts of pureed cauliflower and pureed navy beans. Then I melt in some butter and cheese. It's soooooo yummy that way. Very creamy and very close to real mashed potatoes. To: BTVC-SCD Sent: Tuesday, September 22, 2009 9:26:47 AMSubject: cauliflower mock potatoes I consider this dish a delicacy. Try again, Liz, once you master it, you family will love it. If you daughter called it a smoothy, you had added too much liquid. Lucy SCD 4.5 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2009 Report Share Posted September 23, 2009 I think the key to making mock mashed potatoes is to not overcook the cauliflower. When I steam them too much, they get mushy and my mash is very watery. They need just a little bit of texture left to them. I usually steam my fresh cauliflower for about 6-8 minutes, checking it with a fork after 5 minutes. I find that frozen cauliflower always comes out a little too watery. I like them both chunky (mashed with a potato masher) and smooth (blended with a hand mixer or food processor). My daughter loves them. Though, I don't think they taste anything like mashed potatoes. I love cauliflower and the flavor when it's mashed with butter, salt, pepper and sometimes cheese. Misty Kimble CD - no meds SCD - 20 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2009 Report Share Posted September 23, 2009 I think the key to making mock mashed potatoes is to not overcook the cauliflower. When I steam them too much, they get mushy and my mash is very watery. They need just a little bit of texture left to them. I usually steam my fresh cauliflower for about 6-8 minutes, checking it with a fork after 5 minutes. I find that frozen cauliflower always comes out a little too watery. I like them both chunky (mashed with a potato masher) and smooth (blended with a hand mixer or food processor). My daughter loves them. Though, I don't think they taste anything like mashed potatoes. I love cauliflower and the flavor when it's mashed with butter, salt, pepper and sometimes cheese. Misty Kimble CD - no meds SCD - 20 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2009 Report Share Posted September 23, 2009 I think the key to making mock mashed potatoes is to not overcook the cauliflower. When I steam them too much, they get mushy and my mash is very watery. They need just a little bit of texture left to them. I usually steam my fresh cauliflower for about 6-8 minutes, checking it with a fork after 5 minutes. I find that frozen cauliflower always comes out a little too watery. I like them both chunky (mashed with a potato masher) and smooth (blended with a hand mixer or food processor). My daughter loves them. Though, I don't think they taste anything like mashed potatoes. I love cauliflower and the flavor when it's mashed with butter, salt, pepper and sometimes cheese. Misty Kimble CD - no meds SCD - 20 months Quote Link to comment Share on other sites More sharing options...
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