stretching fauxtatoes

I was making shepherd's pie, and had only a smallish bag of frozen
cauliflower to use to make the fauxtato topping. I was rummaging through
the fridge looking for something to stretch it out with, and found a
container of leftover spaghetti squash from a few days before. Tossed it
in the food processor with the cauliflower, pulsed for a few more seconds,
and instantly doubled the volume of the fauxtatoes without changing the
taste at all. Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.
The spaghetti squash gave it a bit more body -- a little bit more
mashed-potato-y texture.

Em

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

On 08 Oct 2003 02:59:38 GMT, Susiemw wrote:

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

I like to spread mine out on a cookie sheet and put it in a hot oven for a
while to REALLY dry them out.

Jake (who uses the microwave for popcorn and coffee)
--
My favorite animal is steak.--Fran Lebowitz

On 08 Oct 2003 02:59:38 GMT, (Susiemw) wrote:

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

I tried microwaving it dry once, and I overdid it -- I ended up with a
bunch of tiny brown nasty-smelling nuggets. Looked like burnt popcorn. So
now I microwave it in water, and attempt to squeeze it dry in a strainer
when it's done.

Em

I tried microwaving it dry once, and I overdid it -- I ended up with a
bunch of tiny brown nasty-smelling nuggets. Looked like burnt popcorn. So
now I microwave it in water, and attempt to squeeze it dry in a strainer
when it's done.

You might want to give it another try and just not over cook it this time..
It'll be a lot easier in the long run.

susan

Wonder how a food dehydrator will do it? perhaps fauxtatoe chips?

PJ

--


"If voting could really change things,
it would be illegal." - Unknown

"Nothing can confound
A wise man more than laughter from a dunce."
- Lord Byron

"There is no subject so old that something new cannot be said about it." -
Fyodor Mikhailovich Dostoyevsky





"Susiemw" wrote in message
...
I tried microwaving it dry once, and I overdid it -- I ended up with a
bunch of tiny brown nasty-smelling nuggets. Looked like burnt popcorn.
So
now I microwave it in water, and attempt to squeeze it dry in a strainer
when it's done.

You might want to give it another try and just not over cook it this
time..
It'll be a lot easier in the long run.

susan

In article , lid
says...
On 08 Oct 2003 02:59:38 GMT, (Susiemw) wrote:

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

I tried microwaving it dry once, and I overdid it -- I ended up with a
bunch of tiny brown nasty-smelling nuggets. Looked like burnt popcorn. So
now I microwave it in water, and attempt to squeeze it dry in a strainer
when it's done.

Using the microwave, put them in a covered dish and add a few tablespoons of
water. Cook for about 7 minutes. Most of the water will evaporate during
cooking and what doesn't can be easily drained off.

--
Saffire
205/187/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

On 08 Oct 2003 02:59:38 GMT, (Susiemw) wrote:

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

I have become *hooked* on fauxtatoes. :-)

Ms.Jaime

I have a microwave steamer. So the vegatables sit in a strainer-like basket
over the water and don't get wet.

"emkay" wrote in message
...
On 08 Oct 2003 02:59:38 GMT, (Susiemw) wrote:

Improved the texture a bit too, as my mashed cauliflower
tends to be a bit soupy no matter how much water I press out beforehand.

How are you preparing your cauliflower?
If you microwave it instead of steaming or boiling it you don't have the
problem with extra fluid. I could never get enough water out of either
steamed or boiled cauliflower either. I love the microwave for fauxtatoes

I tried microwaving it dry once, and I overdid it -- I ended up with a
bunch of tiny brown nasty-smelling nuggets. Looked like burnt popcorn.
So
now I microwave it in water, and attempt to squeeze it dry in a strainer
when it's done.

Em

"PJ DiSanti" wrote in message gy.com...
Wonder how a food dehydrator will do it? perhaps fauxtatoe chips?

PJ


Strange...I've never had a problem of moisture in my fauxtatoes. I
just take a frozen bag and dump it frozen in a steamer. While it's
heating up, I add butter, chicken bouillon and some basil to the food
processor. Then in goes the cauliflower, steaming hot, and choppity
chop chop. It's as thick as potatoes and absolutely no liquid comes
out of them. Not a drop. Actually, I'm making cheddar fauxtatoes
tonight.

Scott