Find out how How I Got My Husband To Eat Mashed Cauliflower. I’ve got a few tips to make your mashed cauliflower more tempting, delicious, and non-soggy.
I hope you had a good weekend and were able to celebrate the New Year with family and/or friends. I don’t know about you, but I’m looking forward to getting back to reasonable and healthy eating which for me, includes LOTS of cauliflower.
When I first started making and eating mashed cauliflower, I wondered how Kourtney Kardashian could eat what she calls “Magic Mash-up” every day. I tried several methods and lots of recipes but they were all too watery for my tastes. My husband was not impressed. For awhile I had to fix him mashed potatoes whenever I ate cauliflower until I figured out a few tricks. He still doesn’t eat it as often as I do, but then, I eat it almost every day.
SEVEN WAYS TO MAKE YOUR MASHED CAULIFLOWER MORE TEMPTING AND NON-SOGGY:
- I always cook my cauliflower in a microwave–UNCOVERED, so it will be as dry as possible. Minimal moisture is key to imitating the texture of mashed potatoes.
- A food processor works best and fastest when mashing cauliflower. I’ve tried a blender and was completely frustrated.
- Use good butter (I like Kerrygold) or another fat you enjoy. (Bacon grease is fabulous but my conscience won’t allow it too often.)
- Instead of butter, an intensely flavored cheese such as aged Cheddar, Parmesan, or smoked Gouda will help cover the strong-ish cauliflower flavor. I’ve tried adding sour cream but it thins the cauliflower a bit too much for my taste. I want it to be really thick!!
- This one is important for people who aren’t crazy about the taste of cauliflower. Serve it with gravy. If it has enough flavor, you won’t taste the cauliflower. In case you’re thinking gravy would defeat the whole purpose if you are trying to eat more healthfully, come back for my next post when I plan to share how I make gravy without any flour or cornstarch and only a small amount of fat.
- When eating spicy soups with a thick consistency (e.g. gumbo and chili) I will often place a big scoop of mashed cauliflower into the bowl before I pour the soup on top. I promise you won’t taste the cauliflower but you will fill up faster and get your veggies at the same time.
- This last idea is just my opinion. I never try to fool adults or kids into thinking mashed cauliflower is actually mashed potatoes. Give them a heads-up and encourage them to try it alongside something else they really like. (See number 5.)
- 1 medium head cauliflower
- 2 tablespoons butter (or strongly-flavored cheese, unflavored Greek yogurt or cream cheese)
- 1/2 to 1 teaspoon seasoning salt
- Freshly ground black pepper
- Remove cauliflower florets from tough core. Place in microwave-safe glass dish. I always use my two-qt Pyrex glass measuring bowl. Do not add water. Do not cover.
- Microwave on HIGH for 10 minutes. Stir and continue on HIGH for 8-10 more minutes until cauliflower is soft throughout. Microwave ovens and cauliflower size vary hugely and will affect cooking times. If you have an older oven it may take several minutes more. A larger than average cauliflower will also take longer. Check often if you are new to this method. A few scorched spots on the cauliflower is not a big deal.
- Pour steaming cauliflower pieces into a food processor and allow it to sit until the steaming stops. Puree until smooth. Add butter, salt and lots of pepper.
- Pyrex Prepware 2-Quart Glass Measuring Cup
- Panasonic Microwave Oven NN-SN936B Black Countertop with Inverter Technology and Genius Sensor, 2.2 Cu. Ft, 1250W
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Amount Per Serving:Calories: 165 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 33mg Sodium: 510mg Carbohydrates: 8g Fiber: 4g Sugar: 5g Protein: 9g