Announcement

Collapse
No announcement yet.

Pureed Cauliflower as a thickener

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pureed Cauliflower as a thickener

    I read in another forum that pureed Cauliflower (think mashed cauliflower made really thin and runny) can be used as a thickener for soups and possibly gravy. Haven't tried it . . . yet. Have any of you? Sounds like it might be a winner.

  • #2
    cauliflower is cool stuff, and is lovely mashed with some butter. but as a thickener - not so good. thickeners really work best when they're starchy. as soon as the pureed cauliflower hits the liquids, it turns a bit grainy, rather than acting as a binding, thickening agent.

    Comment


    • #3
      Thanks, you probably saved me from making a mess.

      Comment


      • #4
        I don't think so for a thickener. All forms of potatoes including tapioca powder are great as thickeners. So is cheese if you are into that. Other things that work is getting an immersion blender and blending ingredients into a puree, but that depends on what you are trying to thicken. Works great for soups, but not for pudding

        Comment


        • #5
          Try arrowroot as a thickener for sauces. You'll need to use more of it than if you were using cornflour.

          Comment


          • #6
            Depends on what kind of consistency you're going for; I used it in a seafood chowder in combination with coconut milk and thought it worked out great. Another idea that I have no experience with is file powder, made from sassafras leaves, traditionally used to thicken gumbos.

            Comment


            • #7
              Originally posted by zilog View Post
              Try arrowroot as a thickener for sauces. You'll need to use more of it than if you were using cornflour.
              I don't think that Arrowroot is Paleo.

              Comment


              • #8
                Originally posted by kmodell View Post
                I don't think that Arrowroot is Paleo.
                it's the starch from the tuber of a cultivated plant. it's not a grain, though. i don't see the issue; would cultivation really be a disqualifying factor? that would lead to pretty harsh conclusions about many of our favorite plants and vegetables.

                Comment

                Working...
                X