"Todd" > wrote in message
...
> On 06/21/2013 08:06 PM, pavane wrote:
>>
>>
>> "Todd" > wrote in message
>> ...
>>> Hi All,
>>>
>>> Something is wrong with my cauliflower mashed potatoes.
>>> Tastes metallic, like a bad drinking fountain (okay not
>>> THAT bad, but reminiscent). Would you guys mind looking
>>> of my recipe to see what I am doing wrong?
>>>
>>> Many thanks,
>>> -T
>>>
>>> Cauliflower Mashed Potatoes:
>>>
>>> 2 small heads org cauliflower
>>> Wash, pressure cook with 4 inches of water on high for
>>> 4 minutes, fast release, drain
>>>
>>> In the food processor with the blending blade (cream it):
>>> 2 T org onion powder
>>> 1 hint of org Garlic (it get super amplified!)
>>> 1 flat tsp pepper
>>> 2 tsp salt
>>> the cooked cauliflower, with as little water as possible
>>>
>>> In the pan, melt
>>> 1 cube butter
>>> 1 block cream cheese
>>>
>>> Return to the pan and mix together. Heat a little bit more
>>
>> I would cut the onion powder significantly. In fact, leave it out
>> the next time you make this. If the mash tastes better, you have
>> found the villain. It just sounds wrong. Everything else is a bland
>> flavor, 2T of onion powder is an avalanche.
>
> I will cut it to 1 tsp.
>
>>
>> Other question is why do you bother pressure cooking when
>> about the same time in a microwave will cook the cauliflower
>> without adding other variables and keep the veggie more,
>> as it were, pure.
>
> Because I never knew you could do that. How do you do it?
> Do you cover them? (Remember I don't know what I am doing
> and you kind of have to hand hold me through the process.)

I just clean mine, leave it whole, rinse with cold water and shake off
excess, wrap in plastic wrap and microwave for about 7-8 minutes.

Cheri