Vegetarian cooking ( Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods.

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Old 26-09-2007, 11:41 AM posted to
KIB KIB is offline
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Default Mashed cauliflower

Mashed cauliflower is a bit more lumpy than potatoes but can still taste
creamy with the added butter and cream.


1 head cauliflower
2 tablespoons butter (or more to taste)
1/2 cup cream

Cut the cauliflower head up into small chunks and steam until it is very
tender. It should mash up when you poke it with a fork. Drain any water from
the cauliflower and pat dry with paper towels. In a large bowl, combine
cauliflower, butter and cream. Mash with hand masher or whip with electric
beater until it is the desired consistency. If it's too lumpy, try putting
the whole mixture in a food processor and processing until it's smooth and
creamy! Season to taste.
You have to make sure to cook the cauliflower just right in order for this
to come out like whipped potatoes, otherwise it will be a bit lumpy, but
still tasty!
This recipe has 6 Grams Carbs per 1 Cup Serving

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Old 26-09-2007, 11:17 PM posted to
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Default Mashed cauliflower

On 2007-09-26, KIB wrote:
Mashed cauliflower is a bit more lumpy than potatoes but can still taste
creamy with the added butter and cream.

It's also used in pav bhaji, Marathi (western Indian) street food
consisting of potatoes, mashed up/sauteed with tomatoes, bell peppers,
peas, cauliflower, etc., with a spice mixture (a warm, cardamom-heavy
masala with black salt called, appropriately enough, pav bhaji
masala), and copious butter or oil. Small lumps (esp. of cauliflower)
are ok, but it's fairly creamy. It's served with a toasted yeasty

The recipe in Nupur Kittur's blog, One Hot Stove, looks good:
(Great blog, BTW.)


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