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

[gfweb]

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 April 6, 2013 by gfweb (log)

[Kerry Beal]

Steam the cauliflower, add nothing but butter.

[Shel_B]

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 April 6, 2013 by Shel_B (log)

[GlorifiedRice]

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

[janeer]

fold in some beaten egg white? Scoop, bake/broil.

[Mjx]

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

[naguere]

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.

[GlorifiedRice]

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!

[Martin Fisher]

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

[scubadoo97]

I've used cottage cheese for both the dairy flavor and to boost texture without adding to much fat to the dish

[scott123]

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.

[GlorifiedRice]

http://i.imgur.com/osDxDaK.jpg

^^^half head cauliflower, only florets, try to leave minimal stalkage. Steamed, drained, seasoned.

1 Tablespoon Konjac flour added...

Stiff, Stiff. Stiff...

Next time add 1 Teaspoon instead and increase slowly

[gfweb]

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...

[GlorifiedRice]

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