Req: That Mashed Cauliflower Thing

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

http://www.atkinsdietbulletinboard.com/forums/archive/index.php/t-267.html

O

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Bob M.

Bob Myers said:

[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

Cut cauliflower into florets. Bring at least two cups of oil to high
heat (350°F to 375°F) in a deep pot. Dredge cauliflower in the
seasoned flour, shake off loose excess, drop a few at a time into the
oil, remove to drain on paper when light golden brown. Immediately
season with salt and pepper. Serve hot. -aem

"Bob Myers" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

It's creamed cauliflower 🙂 I'd add cheese and nutmeg and I woudln't puree
it too much.

Might as well do a cheesy cauliflower bake, really. Better texture. For most
of my uses, anyway. I'd still be willing do the pureed version as an
experiment.

Quoted message said:

Bob M.

"aem" <[email hidden]> wrote

Bob Myers said:

Quoted message said:

[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

That sounds really good. I hardly ever have cauliflower, but I
do like it a lot. I would love it deep fried or tempura style, too.
I have a recipe, I think, for it breaded and baked, it's a Hellmann's
mayonnaise recipe, I have meant to try that forever. I know, not
diet food. I still like cauliflower steamed.

nancy

In article <[email hidden]>,

Ophelia said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

http://www.atkinsdietbulletinboard.com/forums/archive/index.php/t-267.html

O

Thank you Ophelia!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Bob Myers said:

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Well, since we are already having sweet potatoes, I wasn't really
thinking of it as "potatoes." I just kind of wanted another vegetable,
and thought that mashed cauliflower, and we talk about it that way, not
as in pretend mashed potatoes, might be good. We don't low-carb as a
lifestyle, so if we wanted mashed potatoes, we'd make them. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

aem said:

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

Cut cauliflower into florets. Bring at least two cups of oil to high
heat (350°F to 375°F) in a deep pot. Dredge cauliflower in the
seasoned flour, shake off loose excess, drop a few at a time into the
oil, remove to drain on paper when light golden brown. Immediately
season with salt and pepper. Serve hot. -aem

This sounds like a good idea, too. My mom used to fry cauliflower,
but she didn't bread it, just fried it as is and salted. We always
enjoyed it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Mon 15 May 2006 02:22:53p, Thus Spake Zarathustra, or was it Bob Myers?

Quoted message said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

On Mon 15 May 2006 02:44:22p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

"aem" <[email hidden]> wrote

Bob Myers said:

Quoted message said:

[snip] ... but for me, it was a case of my eyes saying "oh, boy -
mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

That sounds really good. I hardly ever have cauliflower, but I
do like it a lot. I would love it deep fried or tempura style, too.
I have a recipe, I think, for it breaded and baked, it's a Hellmann's
mayonnaise recipe, I have meant to try that forever. I know, not
diet food. I still like cauliflower steamed.

I prefer it raw rather than steamed, unless it has a rich cheese sauce over
it. Deep fried and tempura style are both delicious.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

Ranee Mueller said:

Well, since we are already having sweet potatoes, I wasn't really
thinking of it as "potatoes." I just kind of wanted another vegetable,
and thought that mashed cauliflower, and we talk about it that way, not
as in pretend mashed potatoes, might be good. We don't low-carb as a
lifestyle, so if we wanted mashed potatoes, we'd make them. 🙂

Pureed cauliflower isn't high on my list... it's pretty bland.
If anything I'll chop some steamed florets a bit and add
some butter. No pureeing though. You want some texture left
in it. I usually make it with curry.

Steam florets until al dente and drain. Heat 1/4 C oil
in a skillet. Add 1 T mustard seeds. When they begin to pop,
add 1-2 T curry. Add some chopped onion and garlic, then
the cauliflower. Cook for a few minutes while stirring
a bit and serve.

--
Reg

On Mon 15 May 2006 02:51:36p, Thus Spake Zarathustra, or was it Ranee
Mueller?

Quoted message said:

In article <[email hidden]>,

Bob Myers said:

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee, this
isn't too bad - you'd almost think it really was mashed potatoes." By
the time I'd finished the first (and only) helping, though, my
thoughts had turned to "never again." I suppose more work on it might
have improved things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more "who are you
trying to kid? Whatever this is, it's NOT potatoes!"

Well, since we are already having sweet potatoes, I wasn't really
thinking of it as "potatoes." I just kind of wanted another vegetable,
and thought that mashed cauliflower, and we talk about it that way, not
as in pretend mashed potatoes, might be good. We don't low-carb as a
lifestyle, so if we wanted mashed potatoes, we'd make them. 🙂

Some parmesan cheese would make a nice addition to the mashed cauliflower.
I would probably leave the mash a bit chunky.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Cook in boiling water until soft. Drain well and put in a food
processor. Add butter, cream, salt, pepper, maybe a bit of nutmeg, and
zap until smooth. Heat and serve. Or, include an egg or 2 and put in a
casserole and bake until heated thru.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Quoted message said:

Quoted message said:

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Quoted message said:

Wayne Boatwright

Agreed.
I wanted some cabbage, DH isn't too fond of it, so I had some left-over
organic chicken broth, so I tried to make a soup out of it. I ate the
cabbage, he drank the broth. Good for both of us. We laughed about it;
since we were busy all day and had not had time to prepare a proper meal,
that it is amazing what tastes good when you're REALLY hungry.
But to me, chicken broth -- It's hard to accept no matter for whatever
reason. Whatever is cooked in/with chicken broth tastes just like chicken
broth.
Think I'll go have a piece of chocolate to clear the palate.
Dee Dee

On Mon 15 May 2006 04:06:20p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

Quoted message said:

Quoted message said:

But I wouldn't recommend it. At first, you're thinking, "gee, this
isn't too bad - you'd almost think it really was mashed potatoes." By
the time I'd finished the first (and only) helping, though, my
thoughts had turned to "never again." I suppose more work on it might
have improved things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more "who are you
trying to kid? Whatever this is, it's NOT potatoes!"

That's exactly how I felt when I tried the recipe using chicken broth
in mashed potatoes as a substitute for milk/cream and butter. UGH!
Never again.

Quoted message said:

Wayne Boatwright

Agreed.
I wanted some cabbage, DH isn't too fond of it, so I had some left-over
organic chicken broth, so I tried to make a soup out of it. I ate the
cabbage, he drank the broth. Good for both of us. We laughed about it;
since we were busy all day and had not had time to prepare a proper
meal, that it is amazing what tastes good when you're REALLY hungry.
But to me, chicken broth -- It's hard to accept no matter for whatever
reason. Whatever is cooked in/with chicken broth tastes just like
chicken broth.
Think I'll go have a piece of chocolate to clear the palate.
Dee Dee

Good choice!

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

On Mon 15 May 2006 06:20:46p, Thus Spake Zarathustra, or was it Jude?

Quoted message said:

Wayne Boatwright said:

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

Yes, glad you asked. That's really good!

One of my favorite ways with mashed potatoes while minimizing the fat, is
using a very small amount of butter and plenty of buttermilk to reach the
right consistency. Nice tang.

--
Wayne Boatwright @¿@¬
_____________________

In article <[email hidden]>,

Bob Myers said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Bob M.

While it's not spuds, I always enjoy it. ;-)

I steam mine in the nuker in a covered corningware and let cool a bit.

I then chop it up with a pastry chopper then add a little 1/2 and 1/2,
and go after it with the stick blender. It then goes back into the nuker
with butter and monterey jack cheese and blended smooth when it comes
out.

It's good, but I agree it's not spuds.

A better spud substitute that actually TASTES like potatoes is pureed
canned water chestnuts.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

aem said:

Bob Myers said:

[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

Cut cauliflower into florets. Bring at least two cups of oil to high
heat (350°F to 375°F) in a deep pot. Dredge cauliflower in the
seasoned flour, shake off loose excess, drop a few at a time into the
oil, remove to drain on paper when light golden brown. Immediately
season with salt and pepper. Serve hot. -aem

Oh yeah...... ;-d

Since I bought that deep fryer, I've also discovered the joys of deep
fried veggies! Medallions of summer squash, cauliflower, brocolli, and
even asparagus! I wet it with water first and dredge in spiced rice
flour or cornstarch, or arrowroot.

I salt it when it comes out of the fryer into the drainer.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson