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    geostump's Avatar
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    Trouble with smashed cauliflower

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    Anyone have a good suggestion for making smashed cauliflower? I never seem to have much success with it. It seems to turn out runny for me. I do not use mayo in it. Not a fan of may.
    Georgette

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    annadragon's Avatar
    annadragon is offline Junior Member
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    What recipe are you following?
    Typically I steam mine then pour off any excess liquid. I will add my fat of choice -butter, bacon fat, even coconut oil then use my immersion blender to get a mashed potato style consistency. If you are using a masher (probably not the correct terminology for the kitchen tool, but I think you know what I mean) you may be releasing extra liquid as you mash.
    Maybe hold off on adding your fat, mash - drain, mash -drain, repeat til the extra liquid is gone then add your fat and mash a little more.

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    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    I mash them, and then drain. Then I add a bit of cream cheese, small amount of butter, and chives. YUM!
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    geostump's Avatar
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    I don't have a stick blender, just a regular one. I usually steam them in the microwave until soft then put in blender and some HWC, S&P and some butter and done. Do I want them to be super soft?
    Georgette

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    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    Well my favorite way to do them is roasting them and then mashing them by hand. They are sort of chunky and not whipped. I never liked whipped potatoes either though, so maybe I'm not the one to be asking! lol
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    geostump's Avatar
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    I like potatoes chunky as well. My problems come down to the family. I can handle the smashed cauliflower. Not too big a deal for me but I have to make mashed potatoes for them and I usually just buy the prepackaged stuff at the store. That way I am not too tempted to take a bite.
    Georgette

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    IME, it is important to use a steamer basket for cooking, and then let the cauli drain THOROUGHLY, like let it sit in a colander for 10 minutes.
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    I use a bamboo steamer (Asian style) over a water bath, that way the cauliflower cooks in about 10-15min with moist heat and is dry when it's time to mash. I've tried it microed and boiled and it always came out too runny, too much moisture.

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    geostump's Avatar
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    I don't have a steamer basket. Is there anything I could substitute that with? What about a double boiler?
    Georgette

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    Yaish's Avatar
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    We just use a colander sitting in a large pan, and then drain it well. Cutting it up into small chunks first helps, as you don't have to steam it as long. Try adding cream cheese instead of HWC. It adds a great consistency and creamy flavor. A little butter for flavor, but not too much as it also adds water.

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