What am I doing wrong with my cauliflower mashed potatoes?
On 06/23/2013 02:54 PM, pavane wrote:
> Answer 1: Just a sprinkling, very light to keep it from sticking.
> The way you do this btw is put the flowerlets into a large plastic
> bag, then add a glug or so of oil (good olive) and sprinkles of s+p
> and whatever other seasoning. Seal and shake,then roast it, see #3.
>
> Answer 2: You do not want to roast the cauliflower. Roasting will
> dry it out which is the opposite of what you are trying to achieve
> by steaming it (ie, moistening it) in the pc or preferably in the
> microwave. Focus on your goal of cauliflower mashed potatoes,
> not roasted cauli and garlic. And forget pressure cooker, it is
> simply the wrong thing for this style of food.
>
> Answer 3: You can make very nice roasted cauliflower by breaking
> it up into flowerlets, then tossing with a little oil, s+p and whatever
> seasoning appeals (chili powder, garlic salt, lemon pepper, nothing)
> and spreading it on a flat baking sheet. Roast at 350 or so for about
> 20 minutes, or until it is nicely browned and tenderish. This is great
> finger food and excellent side dishes due to the versatility of the
> added seasoning. This is very different from making mash.
>
> pavane
Thank you!
|