sf wrote:
> On Thu, 20 Jan 2011 23:24:32 -0800 (PST), "
> > wrote:
>
>> On Jan 20, 9:29 pm, sf > wrote:
>>> Am I the only person (except Om, of course) who has made it?
>>>
>>> Mashed doesn't mean "pureed" so don't think of it like you'd think
>>> of mashed potato, but - OMG, it's great!
>>>
>>
>> I've never tried it, but I am interested. Do you steam it and then
>> mash it? What kind of seasonings do you add?
>
> The recipe I followed had me cook it in milk. After the process, I
> realized that was silly.
>
> Like I said, next time I'll steam it and then I'll melt a little
> butter on it... mash it with my zig zag potato masher and if it needs
> any liquid, I'll put a tablespoon or so of milk on it (which I doubt
> it will need). The cauliflower doesn't absorb liquid the way potato
> does. You moosh the cauliflower up with the masher and it breaks down
> into pieces maybe 1/4 inch in diameter. It's called "rustic", I
> called it good... hubby called it "delicious" and I'm doing it again
> soon!

Try cooking the cauliflower in a heavy, tightly covered saucepan with a
little bit of strong chicken broth, like 1/4 cup, then uncovering and
reducing over high heat. A minced clove of garlic would not go amiss,
either.