Nornally I microwave my cauliflower according to the recipe. But I thought I would try steamin the cauliflower because my arms are hurting from a very rough two weeks in court.. Steaming it made it very, very easy to mash, whereas when I nuke it, I have to chop, chop, chop it to get it small. Anyway, I steamed it this time. It came out watery, mashed very easily, but now it's tasteless even after adding my wonderful brie with mushroom cheese.
Did I over steam it? I know I have to keep tweaking it. Because I wanted it easy to mash, I steamed it for about 20-30 minutes. Any suggestions?

That's the main reason for microwaving it. To keep it from being soggy. But maybe if you rduce the steaming tim and put it in a strainer for a couple hours it will de-sog.

__________________

]

Ditto Rob. That's why microwaving is better!

I'm curious, why do your arms get tired doing it the microwave way?

I do mine in the food processor and it works great every time.

If you haven't seen it, you might check out the article I did in February 2003 regarding this subject.

Here's the link.... http://lowcarbeating.com/article_sho...s%20and%20Tips

The microwave method really improves the texture. Steaming is terrible in my opinion although most people make cauli-mash that way. I don't know why!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I ALWAYS steam mine to make it softer and it has never come out soggy. Am I doing something wrong!? I add cream cheese and heavy cream (garlic and onion salt of course) and I have NEVER once gotten soggy cauli. I even boiled it (before I knew better) and it wasn't soggy. I also have one of those wooden steamer things too but I just started using that too...Glad I haven't had to experience the soggyflower! But I would like some input on that one too because I think I would cry if my cauli turned out soggy I LOVE that stuff!!

__________________
Proactive not reactive!!
222/176/165

Suenos -

No worries, if you're not having the soggy problem then don't worry about it!

There's no "right" way to do it. Just do what works for you.

Myself, I tried so many recipes in the past 3 years for this dish and they all came out too soggy/watery which is how my DH came up with the microwave idea. We've been using the microwave method for going on 2 years now and always have success with it.

I think this may also depend on what your definition of soggy is. Some people might think their cauli mash is fine while others may think it's too watery, etc. It's just a preference thing.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Maybe I used the wrong word. I cut up the cauli into 2-3 inch florets and put them in water and brought it to a boil and then cooked it another 20 or so minutes. Since I don't have a food processor I usually have to chop the heck out of the cauli if I nuke it. (Imagine a smiley face with a broken arm.)
Anyhoo, we added some bacon and more cheese. The 23-yr. old daughter still likes it. This is the first time it really looked like mash potatoes, too. When I nuke it, it just looks like finely chopped cauli but seems to retain more of the cauli taste. Oh well, if I make it too good, I won't get a chance at it. :crying:
Thank you all for your helpful hints. (imagine smiley face trying to boil water.)

I'm thinking you didn't nuke it long enough. My recipe calls for nuking the cauliflower for 20-30 MINUTES on high. It gets VERY soft.

Without a FP, why don't you try smashing it instead of chopping?

Put the cauliflower in a large ziplock and then put than into another large ziplock (in case it bursts) and then place between 2 towels and smash with a rubber mallet or the side of an empty wine bottle. Just smash the heck out of it for a minute or two (like you were pounding filets) and that's probably all you need to do! As long as it's soft enough.

I highly recommend trying to nuke it next time but just make sure you do it for a really long time. Check the cauliflower after 15 minutes and if it's not soft yet, keep nuking until it is.

I nuke mine 1/2 a head at a time and then cut the florets off later but you can do it either way.

Good luck!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I've also mashed mine with a hand-held potato masher when I just didn't feel like getting the food processor down from the cupboard. Worked fine, although I still like the texture best when it's whirled in the processor.

I usually nuke mine, covered, about 12 minutes (for 1 large head, cut up) and then let it sit covered another 5, then turn into a colander and let it completely drain. Works like a champ!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

hmmm.... I nuke mine, but once in a while it's a bit goopy. That usually happens if the head of cauliflower is smaller than normal, but I forget to reduce the amount of cheese.

I use a wand-type blender to mash the cauliflower, just because it's so much easier to clean. It really doesn't take much longer than the food processor, either.

~~~Teelbee

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Teel -

Never tried the emersion blender for that, good idea! I'll have to try it.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

my many tries at makeing mashed cauliflower have gone over board and now hubby cant stand cauliflower... but he dont have to eat it ... so i try on... i have gone every where from nukeing, steaming, boiling, grateing(w/ a box grater), mashing w/ a hand masher, mixer. I have dehydrated 3 batches of fine grated cauliflower in attempts of haveing instant fau tatos, that works good for fau riceaflower... but not mash... I was never much of a mashed potato eater, so its not a big loss..I would love to have a food processor but w/ to small of a kicthen for someone who loves to cook... my kitchen is full of gadgets the way it is.. many now i dont use...examples- belgin waffle maker, regular waffle maker, toaster, coffee brewer, espresso maker, I had an icecream maker but that went out w/ the trash after falling on the floor a few weeks ago when i was cleaning :( i think its time for a kitchen clean out and time to replace those no longer used tools w/ helpfull ones. When i was a teenager liveing w/ my parents i bought a submersable blender i am marking that as my next purchase.

good luck on everyones cauliflower battles...

__________________
01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

Gilley, LOL! I understand your dilemma - my kitchen is what I call a "Butt-Bumper" - if there is more than one person at a time in there, you end up bumping butts. Just as well, I don't LIKE anyone else in the kitchen when I'm in there creating!

You'll have to make the same deal as I did - one NEW gadget IN, one old, unused gadget OUT!

I'd be hard-pressed to get rid of my old Cuisinart food processor. Some jobs NOTHING else can do as well as that ol' dinosaur!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!