MareCat wrote:

> On Sun, 02 May 2004 02:54:41 GMT, Puester >
> wrote:
>
>
>>Cauliflower "Mashed Potatoes"
>>
>>Separate 1 fresh head of cauliflower into small
>>florets. Steam or boil (in enough water to just
>>cover) until tender. Drain.

Save yourself some steps. Separate the whole curd into florets, put
them into a mike-safe bowl, over with plastic wrap and nuke for 10 to
12 minutes (depending on size). It should be very tender; soft enough
for a paring knife to slide in with no resistance. Mash. I use a wand
blender and it takes about a minute. Voila, it's done.

I usually put some butter, salt and pepper in up front. No draining
necessary. It steams in its own juice. Had some last evening with
seared salmon steaks wrapped in bacon.

Pastorio

>>Puree the florets well in a food processor, adding
>>a small amount of butter (or "near butter") and
>>a tiny splash of half-and-half (light cream, to
>>our friends across the pond). Salt and fresh ground
>>pepper to taste.
>>
>>Absolutely delicious, not strong flavored at all.,
>>more like mashed potatoes than you will believe.
>>
>>gloria p
>>
>>(*Maybe it's due to the splash o'cream)
>
>
> Yes, they are delicious.
>
> Over in the low-carb groups they call 'em fauxtatoes.