In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > [snip] I tried it one day as an experiment.
> > My housemate nearly inhaled them! I pureed them (with some of the can
> > water) in the blender, then nuked with butter and shredded cheese.
> >
> > The flavor was nearly identical to potatoes and the texture was smooth
> > and creamy, like whipped spuds. There was not that "sweet cauliflower"
> > overtone that whipped mashed cauliflower has...
> >
> > I dare you to try it, just on one small can!
>
> And if you have an Asian market within reach they may have fresh water
> chestnuts sometimes. So much better than canned they are worth the
> trouble of peeling (a sharp paring knife and running cold water). The
> flavor is so delicate, though, I would be cautious about using too
> much, or too strongly flavored, cheese. -aem
>

With the canned, I'm using either Jack or Mozarella.
I've not tried the fresh, but we do have an asian market in Austin.

I'll look for those and give them a shot, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson