I have a half a bag of frozen cauliflower florets and was thinking about
turning them into mashed faux taters today. Has anyone tried this with
frozen, and, if so, what was the success rate?

kili

kilikini wrote:
> I have a half a bag of frozen cauliflower florets and was thinking
> about turning them into mashed faux taters today. Has anyone tried
> this with frozen, and, if so, what was the success rate?
>
> kili

Thaw them, let them drain well, keep them in the fridge until ready to use.
They will work exactly the same as fresh. And hey, I'll be thinking of you
when I go to lunch today. (HUGS)

Jill

kilikini said...

> I have a half a bag of frozen cauliflower florets and was thinking about
> turning them into mashed faux taters today. Has anyone tried this with
> frozen, and, if so, what was the success rate?
>
> kili


kili,

Good idea! I've never tried it.

Probably will cook up just fine, then mash with some white pepper and
garlic (salt?/powder?) and butter and a "drop" of cream cheese.

Good luck and get back to us!

Andy

Andy wrote:
> kilikini said...
>
>> I have a half a bag of frozen cauliflower florets and was thinking
>> about turning them into mashed faux taters today. Has anyone tried
>> this with frozen, and, if so, what was the success rate?
>>
>> kili
>
>
> kili,
>
> Good idea! I've never tried it.
>
> Probably will cook up just fine, then mash with some white pepper and
> garlic (salt?/powder?) and butter and a "drop" of cream cheese.
>
> Good luck and get back to us!
>
> Andy

Thanks! I don't see why it wouldn't work. I'll let you know!

kili

kilikini wrote:
> I have a half a bag of frozen cauliflower florets and was thinking about
> turning them into mashed faux taters today. Has anyone tried this with
> frozen, and, if so, what was the success rate?
>
> kili

Low-carbers often make faux mashed potatoes from cauliflower. Nearly
every low-carb website has a recipe. It's delicious. I've made it with
frozen and fresh cauliflower with 100% success. Drain them well
before mashing, and add cream cheese instead of milk or cream. Very
yummy.

There's even a faux potato salad made with cauliflower that's pretty
darn good.

Aloha!

Barb

Barb wrote:
> kilikini wrote:

>
> There's even a faux potato salad made with cauliflower that's pretty
> darn good.
>
> Aloha!
>
> Barb

Do you have a recipe for the faux potato salad? I'd love to hear it!

kili

Steve Wertz wrote:
> On Wed, 25 Oct 2006 10:53:32 GMT, kilikini wrote:
>
>> I have a half a bag of frozen cauliflower florets and was thinking
>> about turning them into mashed faux taters today. Has anyone tried
>> this with frozen, and, if so, what was the success rate?
>
> They'll probably be pretty wet. Even the fresh cauliflower turns
> out kinda wet.
>
> -sw

What if you either drain the cauliflower really well, put it in a salad
spinner or just squish it dry?

kili

kilikini wrote:
> Barb wrote:
> > kilikini wrote:
>
> >
> > There's even a faux potato salad made with cauliflower that's pretty
> > darn good.
> >
> > Aloha!
> >
> > Barb
>
> Do you have a recipe for the faux potato salad? I'd love to hear it!
>
> kili



Off the net- but I'd leave out the bell pepper and add black olives and
sugar-free sweet pickles, chopped.

http://www.fitnessandfreebies.com/lc/recipe54a.html

"Cauliflower Potato Salad Low Carb Recipe
Ingredients:
1 head cauliflower, cut into florets
1/2 cup slices scallions, including the green
3 celery ribs, chopped fine, including some inner leaves
1/2 green bell pepper, chopped fine
1/4 cup chopped parsley
Salt and Pepper to taste
3 hard-cooked eggs, chopped
1/2 to 1 teaspoon celery seed
Paprika to garnish

Dressing:
2 teaspoons dry mustard
2 tablespoons cider vinegar
1 cup mayonnaise

Directions:
Steam the cauliflower florets until crispy tender but not soft. Set
aside to cool. Put the scallions, celery, bell pepper, and parsley in a
large salad bowl. Add salt and pepper.

Make the dressing, mixing the mustard, vinegar and mayonnaise in a
small bowl until smooth. When cauliflower is cool, chop and add it to
the vegetables and celery seeds and mix well. Sprinkle paprika on top
and cover with plastic wrap. Let sit in the refrigerator for at least 2
hr. for flavors to develop.

Serves: 6

Protein: 3g, Carbohydrates: 4.8g, Fat: 32.1g "

~~~~~~~~~~~~~~~~~~~

And sw's idea is best- really need to make sure it's not too wet for
smashed cauliflower. The cream cheese helps with that, and you could
add an egg yolk or two mixed into the cream cheese and cauliflower to
bind it. Then rebake it a bit before serving. I add a hint of nutmeg to
mine.

Aloha!

Barb

Barb wrote:
> kilikini wrote:
>> Barb wrote:
>>> kilikini wrote:
>
>
> Off the net- but I'd leave out the bell pepper and add black olives
> and sugar-free sweet pickles, chopped.
>
> http://www.fitnessandfreebies.com/lc/recipe54a.html
>
> "Cauliflower Potato Salad Low Carb Recipe
> Ingredients:
> 1 head cauliflower, cut into florets
> 1/2 cup slices scallions, including the green
> 3 celery ribs, chopped fine, including some inner leaves
> 1/2 green bell pepper, chopped fine
> 1/4 cup chopped parsley
> Salt and Pepper to taste
> 3 hard-cooked eggs, chopped
> 1/2 to 1 teaspoon celery seed
> Paprika to garnish
>
> Dressing:
> 2 teaspoons dry mustard
> 2 tablespoons cider vinegar
> 1 cup mayonnaise
>
> Directions:
> Steam the cauliflower florets until crispy tender but not soft. Set
> aside to cool. Put the scallions, celery, bell pepper, and parsley in
> a large salad bowl. Add salt and pepper.
>
> Make the dressing, mixing the mustard, vinegar and mayonnaise in a
> small bowl until smooth. When cauliflower is cool, chop and add it to
> the vegetables and celery seeds and mix well. Sprinkle paprika on top
> and cover with plastic wrap. Let sit in the refrigerator for at least
> 2 hr. for flavors to develop.
>
> Serves: 6
>
> Protein: 3g, Carbohydrates: 4.8g, Fat: 32.1g "
>

Wow, minus a few ingredients, that sounds like something I'd like to try!
Recipe saved, thanks, Barb! Yay!

kili

kilikini wrote:

> Steve Wertz wrote:
>
>>On Wed, 25 Oct 2006 10:53:32 GMT, kilikini wrote:
>>
>>
>>>I have a half a bag of frozen cauliflower florets and was thinking
>>>about turning them into mashed faux taters today. Has anyone tried
>>>this with frozen, and, if so, what was the success rate?
>>
>>They'll probably be pretty wet. Even the fresh cauliflower turns
>>out kinda wet.
>>
>>-sw
>
>
> What if you either drain the cauliflower really well, put it in a salad
> spinner or just squish it dry?
>

I steam mine, drain it well, sometimes I'll even use a clean towel to
blot the extra liquid. You don't want it too dry.

Add some butter, cream cheese, parsley and thyme. I pulse it in the food
processor to get an evenly smooth texture.

It won't taste exactly like potatoes, of course, but it's a nice
alternative to plain steamed cauliflower.



Dawn

On Wed, 25 Oct 2006 14:57:53 +0000, kilikini wrote:

> Steve Wertz wrote:
>> On Wed, 25 Oct 2006 10:53:32 GMT, kilikini wrote:
>>
>>> I have a half a bag of frozen cauliflower florets and was thinking
>>> about turning them into mashed faux taters today. Has anyone tried
>>> this with frozen, and, if so, what was the success rate?
>>
>> They'll probably be pretty wet. Even the fresh cauliflower turns out
>> kinda wet.
>>
>> -sw
>
> What if you either drain the cauliflower really well, put it in a salad
> spinner or just squish it dry?

I run tender cooked cauliflower through a potato ricer into a sieve
to eliminate a great deal of the water. Also, butter instead of cream,
to avoid putting it back. Salt, pepper, whatever else to taste.
Boiling and pressing a few cloves of garlic with the cauliflower is good.

Martin
--
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 | Vancouver, WA

>> Probably will cook up just fine, then mash with some white pepper and
>> garlic (salt?/powder?) and butter and a "drop" of cream cheese.
>>
>> Good luck and get back to us!
>>
>> Andy
>
>Thanks! I don't see why it wouldn't work. I'll let you know!

I toss a couple/five cloves of garlic in the steamer with the
cauliflower while it's cooking.

In addition to the cream cheese, I usually also add a packet of
chicken bouillon powder to the mess before I mash it up. A lot of
sodium, but it's quite good.

I've also made smashed cauliflower where I've added sauteed
(carmelized) onions to the above mixture. Adds another layer of
flavour.

Jo Anne