In article >, Todd >
wrote:

> Hi All,
>
> Something is wrong with my cauliflower mashed potatoes.
> Tastes metallic, like a bad drinking fountain (okay not
> THAT bad, but reminiscent). Would you guys mind looking
> of my recipe to see what I am doing wrong?
>
> Many thanks,
> -T
>
> Cauliflower Mashed Potatoes:
>
> 2 small heads org cauliflower
> Wash, pressure cook with 4 inches of water on high for
> 4 minutes, fast release, drain
>
> In the food processor with the blending blade (cream it):
> 2 T org onion powder
> 1 hint of org Garlic (it get super amplified!)
> 1 flat tsp pepper
> 2 tsp salt
> the cooked cauliflower, with as little water as possible

If you want onion flavor, use real onion. I'd use about 1/4 onion for
this amount of cauliflower, and I'd use 2 cloves of garlic. I suspect
you have too much onion flavor and not enough garlic.

As for the metallic taste, I'd suspect the pressure cooker. I always
cook cauliflower in the microwave, following the directions in the
booklet that came with the oven (every microwave is different in the
settings that it provides). Then I nuke for an additional minute, to
make sure the cauliflower is very soft and easy to puree.
>
> In the pan, melt
> 1 cube butter
> 1 block cream cheese
>
> Return to the pan and mix together. Heat a little bit more

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