"Doug Freyburger" > wrote in message
...
> James Silverton wrote:
>> sf wrote:
>>
>>> Mashed doesn't mean "pureed" so don't think of it like you'd
>>> think of mashed potato, but - OMEGA, it's great!
>>
>> I've made mashed cauliflower and it's not bad but it's not very
>> interesting or a substitute for mashed potatoes AFAIAC. Perhaps if you
>> used large quantities of butter it would be better but that's out for
>> me.
>
> I put about the same amount of butter in mashed cauliflower as in mashed
> potatoes. Garlic goes well in both but it really stands out in mashed
> cauiflower.
>
> It's easy to end up with excess water after mashing cauliflower. Drop
> it in a sieve to let it drain for a minute after mashing.
>
> Here's the difference to me - I think potatoes absorb a lot of flavor so
> a small amount of spice tends to almost disappear into potatoes. The
> result is a background sparkle that's nice but almost not worth it. I
> think cauliflower is lighter and easier with spices. They stand out
> better to me. A bit of nutmeg is very nice in mashed cauliflower, as
> does garlic or any other herb or spice.
>
> In some of my meals I like to have one flavor profile on the meat
> course, another flavor profile on the veggie course. If I have a cream
> or cheese sauce for the meat I want an herbal or aromatic addition to
> the veggie. Cauliflower is very adaptable that way - It goes great with
> either addtion. Tarragon goes with either mashed potatoes or mashed
> cauliflower. I am not impressed with nutmeg, clove, allspice or cimamon
> in mashed potatoes but I like them in mashed cauliflower.
>
> One nice thing about mashed cauliflower - It's not a "low carb
> substitute for potatoes". It's a core low carb veggie in and of itself.
> There's nothing fake in a dish of mashed cauliflower with some herbs.
> It's not a condolance dish. It's a core low carb food made to taste
> every bit as good as a potato. Attempts at low carb pasta are lacking.
> Not so with mashed cauliflower.
>
> Cauliflower a bit too mild for you? Toss one brussel sprout in the
> steamer and mash it in with the cauliflower. It adds a nice green sworl
> and makes the flavor more intense without getting nearly as strong as a
> dish that's all brussel sprouts.

I agree with all of that I mix other green veggies in with the Cauli too
and we love it all

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