Sat, Jun-07-08, 12:28
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Registered Member
Posts: 44
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Plan: Atkins
Stats: 209/183/145
BF:
Progress: 41%
Location: Northern Canada
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Quote:
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Originally Posted by PML
I have found that the secret to making mashed cauliflower is to get as much water out as possible and mix in good amounts of cream cheese with some sour cream. I use a potato ricer to squeeze all the water out of the cauliflower... then I put it along with butter, salt, pepper, sour cream, and cream cheese (and sometimes carmelized onion and roasted garlic) into my food processor and blend until smooth and creamy. This base also makes an awesome mock cream of potato soup when you add sauteed onion, garlic, and celery along with chicken broth.
Phyllis
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I also use a potato ricer to get the water out of the cauliflower, then kind of mash the results with my hands. I really cook the cauliflower (10 mins in microwave for one head of cauliflower), so it mashes easily. I was really suprised how much water was in the cooked cauliflower.
If one doesn't have a ricer, I wonder if you could squeeze a lot of the water out in your hands? I haven't tried that...
Dahn |