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#2
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wrote in message 6 cups water
1 tsp. salt 1 head cauliflower, broken into pieces 1/4 cup chopped onions 2 cloves garlic, whole 2 tbls. butter, lightly salted 1/2 tsp. salt 1/2 tsp. fresh ground black pepper 1/3 cup real mayonnaise Paprika to garnish 1. In a large heavy pot over high heat, bring the water and salt to a hard boil. When the water is at a hard, rolling boil, add the cauliflower pieces, onion and garlic. Stir the vegetables through the boiling water, cover and let boil for 5 minutes. Turn the heat down to simmer and cook for 7 more minutes. 2. Remove from the heat and pour the cauliflower, onion and garlic into a colander to drain. 3. Once drained, place all three ingredients into a food processor and process at full power for 3 minutes. Add the butter, salt and pepper and continue to blend until the cauliflower is whipped to a nice white fluffy texture, about 5 to 7 more minutes at full power. You can pulse a few times to make sure all of the vegetables are completely blended. 4. Add the mayonnaise and blend it through completely. Pour into a serving bowl and dust very lightly with paprika. Serve immediately. Lagniappe: I know what you are saying. If you can't have mashed potatoes, then you really don't want to eat fake potatoes! But try it -- it will surprise you. It is very, very hard to tell the difference. I had my daughter, Christine, eat it believing it was mashed potatoes. Her only comment was it was a little too rich for her. Now let me quickly say, she doesn't like cauliflower! So for her to eat it was a major challenge, but for her to think it was mashed potatoes was phenomenal. You just have to give it a try. Serve as you would any mashed potatoes. Nutritional analysis per serving: 5.2 grams carbohydrate, 3.1 grams net carbs and 149 calories. I put chicken base, salt, pepper, butter, and cream cheese in mine. Yummy. -- No Husband Has Ever Been Shot While Doing The Dishes |
#3
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Sherry wrote: "None Given" wrote in message ... wrote in message Lagniappe: I know what you are saying. If you can't have mashed potatoes, then you really don't want to eat fake potatoes! But try it -- it will surprise you. It is very, very hard to tell the difference. I had my daughter, Christine, eat it believing it was mashed potatoes. Her only comment was it was a little too rich for her. Now let me quickly say, she doesn't like cauliflower! So for her to eat it was a major challenge, but for her to think it was mashed potatoes was phenomenal. You just have to give it a try. Serve as you would any mashed potatoes. I put chicken base, salt, pepper, butter, and cream cheese in mine. Yummy. When I make these, I make a big pot of them (my recipe is a little different but same result), and a couple of days later I put the leftovers in a casserole dish and sprinkle sharp cheddar on top - reheated in the oven until the cheese is bubbly, it's a whole 'nother great side dish! I've also tossed broccoli florets in with it before baking, just to increase the "veggie value" . How do you keep the water content down? Caulifower tends to get runny or mushy when made into fake mashed potatoes. I like the taste, just not the soupy consistency. |
#4
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"None Given" wrote in message
... wrote in message Lagniappe: I know what you are saying. If you can't have mashed potatoes, then you really don't want to eat fake potatoes! But try it -- it will surprise you. It is very, very hard to tell the difference. I had my daughter, Christine, eat it believing it was mashed potatoes. Her only comment was it was a little too rich for her. Now let me quickly say, she doesn't like cauliflower! So for her to eat it was a major challenge, but for her to think it was mashed potatoes was phenomenal. You just have to give it a try. Serve as you would any mashed potatoes. I put chicken base, salt, pepper, butter, and cream cheese in mine. Yummy. When I make these, I make a big pot of them (my recipe is a little different but same result), and a couple of days later I put the leftovers in a casserole dish and sprinkle sharp cheddar on top - reheated in the oven until the cheese is bubbly, it's a whole 'nother great side dish! I've also tossed broccoli florets in with it before baking, just to increase the "veggie value" . -- Sherry 360/?/195 LC since 4/4/05 |
#5
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"Bunky42" wrote in message news:yv7he.5966$eU.3467@fed1read07... How do you keep the water content down? Caulifower tends to get runny or mushy when made into fake mashed potatoes. I like the taste, just not the soupy consistency. I know what you mean . I saw on one of the LC cooking shows on TV to drain the cauliflower, then quickly return it to the same hot pan, leave the lid off, and let it sit for a few minutes, steaming. The heat will evaporate a lot of the water out of the cauliflower. This does help. -- Sherry 360/?/195 LC since 4/4/05 |
#6
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wrote in message oups.com... Serves 6. Not in my household it doesn't (although caulis seem to be very small this year). I do half a cauli for 2 servings, sometimes with a bit left over to make into a cake for lunch the next day. Nicky. -- A1c 10.5/4.5/6 Weight 95/77/72Kg 1g Metformin, 100ug Thyroxine T2 DX 05/2004 |
#7
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While Cauliflower works ok for mock mashed potatoes, they still have
that sweet cauliflower taste no matter what you do to them. I found a better substitute! I go to the chinese market now and purchase cans of canned water chestnut. I put THOSE into the blender, liquid and all, and puree them to make fake mashed potatoes. Still very low in carbs but the flavor/texture is almost indistinguishable from mashed potato. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
#8
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"Sherry" wrote in message ... When I make these, I make a big pot of them (my recipe is a little different but same result), and a couple of days later I put the leftovers in a casserole dish and sprinkle sharp cheddar on top - reheated in the oven until the cheese is bubbly, it's a whole 'nother great side dish! I've also tossed broccoli florets in with it before baking, just to increase the "veggie value" . Mmm - that sounds good! Nicky. -- A1c 10.5/4.5/6 Weight 95/77/72Kg 1g Metformin, 100ug Thyroxine T2 DX 05/2004 |
#9
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"How do you keep the water content down? Caulifower tends to get runny
or mushy when made into fake mashed potatoes. I like the taste, just not the soupy consistency" While it's draining in the collander, use a masher to press the water out. You can get rid of a lot of it that way. |
#10
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I steam the cauliflower then when it is blended it does not run.
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