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How would I make mashed cauliflower that is firm like mashed potatoes?


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Posted (edited)

I'm wondering if some modernist can suggest a way to firm-up cauliflower puree so it doesn't slump on the plate. Adding potatoes is no good because this is for a low carb person.

Edited by gfweb (log)
Posted (edited)

I've been making cauliflower "mashed potatoes" for years. I start by getting the florets into approximately equal size pieces, throwing in a couple-three-four garlic cloves, coating everything lightly with olive oil, and roasting at 400º-F until appropriately browned. Then the cauli' is pulsed in the food processor until reaching desired texture. More fat (oil, butter, whatever) can be added during the pulsing process. I don't add much ...

Edited by Shel_B (log)

 ... Shel


 

Posted

Ill answer this tomorrow as Im on day six of South Beach and I have a novel idea for day sevens mashed cauliflower...

Ill tell you if it works

Wawa Sizzli FTW!

Posted

Break in to even sized florets and then nuke them for 3 mins in a Microwave, by not steaming or boiling the water content should be good for a mash that would hold, in let us say an ice-cream scoop.

Martial.2,500 Years ago:

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

Posted

If nothing else seems to do the trick, you might need to add something like a little powdered gelatin or konjak.

Yesssss, I was gonna try Konjac flour!

Wawa Sizzli FTW!

Posted

I lot of low-carber's make cauliflower fauxtatoes.

A bit of cream cheese and a touch of xanthan are often used to thicken them up.

I like to combine them with rutabaga and a touch of xanthan.

~Martin

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Posted

Here's my two cents

1. Baking cauliflower (or microwaving) produces a fibrous quality that ends up messing with the smoothness of the mashed cauliflower

2. Boiling cauliflower gives you a very smooth mash, but, it also adds a load of water to the equation.

It's a pain in the butt, but here's how I approach it.

1. Boil the cauliflower until a bit past fork tender.

2. Drain, and then enclose in cheesecloth, twisting and weighing down to remove the water.

3. Bake at a lowish temperature (300) oven until the cauliflower is dry, but not too brown (brown cauliflower tastes good, but looks a bit off)

4. Pulse in a food processor with cream, butter salt and pepper

If you go through all this, you'll end up with a mashed cauliflower that's stiffer than most mashed potatoes.

Posted

Great suggestions, all. Thanks

I've pureed in one of those superblenders boiled cauliflower, it is beautifully smooth, but as Scott says...too wet.

I just roasted cauliflower and mashed it as far as a food processor would take it, and as Scott says...not the smooth consistency of MPs.

A work in progress...

Posted

Okay Im gonna try again tomorrow, that Tablespoon of Konjac flour is off putting, its like slimy in my mouth...Ill see what 1 teaspoon is like

Wawa Sizzli FTW!

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