Cauliflower Fauxtatoes Help Needed
 

I need hints on how to make yummy fauxtatoes!

Back in my pre-LC days, I was the world’s best mashed potatoes maker. No fake anything (real butter and lots of it), my mashed potatoes were bad for you no matter WHAT diet you were on. :)

Sadly, my one try at cauliflower fauxtatoes did not go so well. The texture was about right, and they certainly looked like mashed potatoes, but the taste was strongly cauliflower-y. Don’t get me wrong; I love cauliflower (and pretty much all veggies), but I was hoping for something a bit closer to potatoes. I know it won’t ever be exactly like good ol’ mashed potatoes, and that’s okay; I just want to get a bit closer.

IIRC, on the advice of someone at another site, when I cooked it I threw some leek (I HATE cleaning those things; I probably won’t do that again) and garlic in the water. I used fresh cauliflower.

Any advice?

Hi FrecklFluf;

I find that adding sour cream (just like I used to do with potatoes) helps a lot. I also add some grated cheese.

On my first try, I think I cooked the cauliflower too much, because it was really runny - but tasted good. The last time I did them, I didn't cook it quite as long and didn't let the food processor run as long. The result wasn't quite as smooth (just a little on the grainy side) but it thins out when you add butter, and sour cream. The cheese also helps to mask the cauliflower flavour. A bit of ginger and garlic also adds a different twist. MMmmmm - yumm.:yum:

Hope this helps.

Lorraine

I add cream cheese to cut the cauliflower taste a bit. :thup:

I will usually cook a couple of cloves of garlic and a small turnip or 2 with the cauliflower. Then into food processor and add heavy cream to get consistency.

I usually also add S&P to taste.

I will also freeze in the little Gladware type containers as much as I want per serving, usually about a cup for myself.

dave

I use a little sour cream, whipping cream and a little onion/green onion and garlic (either cooked with the cauilflower in water or broth, or browned in oil or butter) and it makes such good fauxtatoes that my kids don't miss their regular mashed taters. I whir it in the blender until fairly smooth but you can always mash it with a potato masher/ricer.

If the cauliflower is too wet it will be runny so I drain it well, or even drain it and then put it back in the pan over low heat until it is quite dry before adding the other ingredients.

I served this at Christmas dinner with regular mashed potato casserole and this was the one people wanted the recipe for.