if you make this from frozen cauli flower, is there anything speical one does to dry it out so it's not cauli soup???? Smoosh it between paper towels??? Wrap in a pillow case, tie close and toss in clothes dryer???

(odd days=odd thoughts!)

I usually steam fresh cauliflower, never did frozen, but I think that if you steamed it and then mashed it, you'd probably have a pretty good consistency. Also, I put cream cheese in mine, so you'd get a bit of "body" to your mash. And I also use some parmesan cheese. Both cheeses would help hold the mash together. You could just let the cauliflower drain in a colander for a bit.

Now you have me wondering......I'll have to buy some frozen cauliflower and see how it works.

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Nita

i use marcie's recipe here - A New Twist on an Old Favorite: Cauliflower-Brie Puree | LCE

i do use frozen as it's easier; after draining, you can smoosh it with paper towels and it works out okay. from my experience, it does turn out a little better if you just cook it earlier, drain and let it sit out to try. i keep mine in the microwave keep the nosey kitties off of it.

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Fat Baggage- Is Yours Packed?

Great tips ladies, thanks! I was thinking of just getting some frozen cauli on the way home, so I could do this up quick for tonight.

Drain, check
cream cheese goes IN the mash, not your mouth, check
cats, like husbands, don't like being nuked, check check

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Fat Baggage- Is Yours Packed?

I have found that I get a firmer consistency with fresh cauliflower. When I use frozen cauliflower, I also add oat fiber which tightens up the mixture as well as adding additional fiber.

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Henry

Hi Tara,
....and yet another prep method...
I cook my cauli in the microwave, (mostly I use fresh, but on occasion when a head of fresh cauli looks DOA(dead on arrival) in the produce dept, I am forced to buy frozen) and in very little water, maybe about a 1/4 cup. When it's done(fork tender), I put it in a collander and let it sit for about 10 minutes to drain extra well.
Then I put it back into my magic bullet (or blender for larger amounts), and I add 1Tbsp of cream cheese and 1/2 tsp or so of butter buds. Whip it up and it's just the right consistency. I would say I probably add 1T cream cheese per cup of cooked cauli. Really tastes like mashed potatoes...and cauliflower never touched these lips until a few years ago!!!
YUM-O!

hth
s

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Shelley
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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

i'm sure the fresh must taste better...i'm a terribly lazy cook sometimes.

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Fat Baggage- Is Yours Packed?

Dixie, not sure about the fresh cauli tasting better, but frozen veggies and fruits have just as much or even more nutrients than fresh. The longer the fresh ones linger at the grocery or in our fridge, the nutrients fade away. We've all heard about how the frozen stuff is processed "at the peak of perfection."

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Ozzie's Place

that makes me feel better, sus, because often i use frozen veggies and fruits. i do my best to keep it easy. that's good to know!

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Fat Baggage- Is Yours Packed?

Yes, frozen really is very good, not like it was back in our mother's time. Granted, certain things fresh (like green beans) are better tasting - but for this dish (yes, I'm updating, hi all!) I found that the frozen worked great. AND was a time saver for me (very important!)

fwiw - this is what I found worked out really good for me -
cook up the frozen cauli with a little bit of chicken broth, drain and then go pluck your eyebrows, or fold laundry or check latest posts here - give the strainer a few good quick shakes to make sure the cauliflower is drained throughly. Then I tossed it in my food processer (I made a point of getting one that fits in my dishwasher) - added - well, gads, tons of stuff!! Butter, cream cheese, seasoning (Fox Point by Penzy - it's sea salt, shallots and green onions), cream, some fresh grated nutmeg - whir whir whir - taste, whir - then this went into a baking dish, topped it off with a 4 cheese blend I get from Trader Joe's (don't over do this!) - baked till just starting to brown around the edges and it was SOOO good and believe it or not QUICK . . . I spent maybe 15 minutes prepping the cauli, then baked it for about half an hour - gave me plenty of time to cook up the rest of dinner, change from work and had enough left over to see me through the week.

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Tara

"And that, Marjorie — just so you will know — and your children will someday know ---is the night the lights went out in Georgia!" Julia Sugarbaker

Tara -

Fresh nutmeg is an excellent idea. Goes so well with various creamy preparations. I'm going to add that next time I do caulimash.

I always use fresh cauli but I go to the store every day! I'm crazy, I know.

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Member since 2001

I made this last night, but didn't use the fresh nutmeg will try that next time. Used white pepper, good, but nutmeg probably better.

I did use a Cuisinart hand held blender and what creamy perfection the cauli became. So much so that I am making again tonight. Think I will use the recipe in OP.

Nik