Wooohoooo!

Dear husband, dear daughter, and I are on the South Beach diet.
She's been doing it nearly 3 weeks and has lost 18 pounds.
I've been on for 5 days and have lost mumblemumble hardly any*.
He's been on it since getting off the plane from Europe Thursday.

Tonight we had grilled salmon, spinach, salad, and:


Cauliflower "Mashed Potatoes"

Separate 1 fresh head of cauliflower into small
florets. Steam or boil (in enough water to just
cover) until tender. Drain.

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)

Puester wrote:
> Wooohoooo!
>
> Cauliflower "Mashed Potatoes"
>
> Separate 1 fresh head of cauliflower into small
> florets. Steam or boil (in enough water to just
> cover) until tender. Drain.
>
> 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)

Gloria, I've been eating this for several years now. Absolutely delish!
But only when cauliflower is in season. The frozen stuff isn't so great.
But it's not as bad as frozen brussels sprouts.

Another great thing is to make cauliflower soup - I don't know if that fits
in with the diet thing but it does make a wonderful thick pureed soup.

Jill

jmcquown wrote:
>
> Puester wrote:
> > Wooohoooo!
> >
> > Cauliflower "Mashed Potatoes"
> >
> > Separate 1 fresh head of cauliflower into small
> > florets. Steam or boil (in enough water to just
> > cover) until tender. Drain.
> >
> > 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)
>
> Gloria, I've been eating this for several years now. Absolutely delish!
> But only when cauliflower is in season. The frozen stuff isn't so great.
> But it's not as bad as frozen brussels sprouts.
>
> Another great thing is to make cauliflower soup - I don't know if that fits
> in with the diet thing but it does make a wonderful thick pureed soup.
>
> Jill



Yes, I've made that with chicken broth and cream and
either tarragon or dill, but the "potatoes" are better.
We get fresh cauliflower here nearly year 'round. Of
course some onths it's priced as though each head
had its own first class seat!

gloria p

>From: Puester

> (or "near butter")

What is near butter?

Ellen

SportKite1 wrote:
>> From: Puester
>
>> (or "near butter")
>
> What is near butter?
>
> Ellen

Perhaps Benecol or something similar?

Jill

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.
>
>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.

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.

On Sat, 1 May 2004 22:10:20 -0500, "jmcquown" >
wrote:

>Puester wrote:

>
>Gloria, I've been eating this for several years now. Absolutely delish!
>But only when cauliflower is in season. The frozen stuff isn't so great.
>But it's not as bad as frozen brussels sprouts.
>
>Another great thing is to make cauliflower soup - I don't know if that fits
>in with the diet thing but it does make a wonderful thick pureed soup.
>
>Jill
>

Another great thing to do with cauliflower is roast it. Slice it
thin, then toss it with olive oil, salt and pepper. Spread out in one
layer on a cookie sheet, then roast at 400 degrees til starting to
brown. Turn slices over..roast til crispy and golden brown.
Wonderful stuff!!!

Christine

Puester wrote:
> jmcquown wrote:
>>
>> Puester wrote:
>>> Wooohoooo!
>>>
>>> Cauliflower "Mashed Potatoes"
>>>
>>> Separate 1 fresh head of cauliflower into small
>>> florets. Steam or boil (in enough water to just
>>> cover) until tender. Drain.
>>>
>>> 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)
>>
>> Gloria, I've been eating this for several years now. Absolutely
>> delish! But only when cauliflower is in season. The frozen stuff
>> isn't so great. But it's not as bad as frozen brussels sprouts.
>>
>> Another great thing is to make cauliflower soup - I don't know if
>> that fits in with the diet thing but it does make a wonderful thick
>> pureed soup.
>>
>> Jill
>
>
>
> Yes, I've made that with chicken broth and cream and
> either tarragon or dill, but the "potatoes" are better.
> We get fresh cauliflower here nearly year 'round. Of
> course some onths it's priced as though each head
> had its own first class seat!
>
> gloria p

Oh, I can get it fresh year round, too... but that first class seat thing
you mention just puts me off!

This is the recipe I use for Cauliflower Soup; came from a cookbook sent to
me by Margaret Suran years ago, called 'Austrian Cooking and Baking'. Milk,
not cream.

1 medium [head] cauliflower
1 egg yolk
1/8 pint milk
3 pints water or stock [I use chicken stock when it's handy]
salt, pepper, nutmeg
chopped parsley
2 oz. butter
2 oz. flour

Cook the cauliflower in salted water or stock, being careful that it should
not overcook. Lift out carefully and reserve the cooking liquid. Separate
the cauliflower into florets. Keep back a handful of the florets; pass the
remainder through a sieve [I use a food processor.] Make a white roux with
the butter and flour; add the cooking liquid, the pureed cauliflower, salt,
pepper and nutmeg. Simmer for a few minutes. Whisk together egg yolk and
milk and add to hot soup gradually. Do not boil. Add the reserved
cauliflower florets and heat through. Adjust seasonings to taste and
garnish with chopped parsley.

Jill

Christine Dabney wrote:
> On Sat, 1 May 2004 22:10:20 -0500, "jmcquown" >
> wrote:
>
>> Puester wrote:
>
>>
>> Gloria, I've been eating this for several years now. Absolutely
>> delish! But only when cauliflower is in season.
>> Jill
>>
>
> Another great thing to do with cauliflower is roast it. Slice it
> thin, then toss it with olive oil, salt and pepper. Spread out in one
> layer on a cookie sheet, then roast at 400 degrees til starting to
> brown. Turn slices over..roast til crispy and golden brown.
> Wonderful stuff!!!
>
> Christine

Ooooh! That sounds great! Thanks, Chris!

Jill

"Puester" wrote in message ...
> Wooohoooo!
>
> Dear husband, dear daughter, and I are on the South Beach diet.
> She's been doing it nearly 3 weeks and has lost 18 pounds.
> I've been on for 5 days and have lost mumblemumble hardly any*.
> He's been on it since getting off the plane from Europe Thursday.
>
> Tonight we had grilled salmon, spinach, salad, and:
>
>
> Cauliflower "Mashed Potatoes"
>
<snip recipe>
>
> 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)

Really, is it? I will have to try them. I'm warming up to the SBD, don't
really eat that many of the 'white' foods right now, but need to lose a
couple of pounds for the summer wear. I've had to pretty much give up sugar
for health reasons, and that I really do miss being a sugar demon. On my
list, cauliflower.

Suzan

SportKite1 wrote:
>
> >From: Puester
>
> > (or "near butter")
>
> What is near butter?
>
> Ellen



(Donning flameproof suit)

LIGHT MARGARINE

There, I admitted it.

gloria p
whose cardiologist would be happy

Orion wrote:
>
> "Puester" wrote in message ...
> > Wooohoooo!
> >
> > Dear husband, dear daughter, and I are on the South Beach diet.
> > She's been doing it nearly 3 weeks and has lost 18 pounds.
> > I've been on for 5 days and have lost mumblemumble hardly any*.
> > He's been on it since getting off the plane from Europe Thursday.
> >
> > Tonight we had grilled salmon, spinach, salad, and:
> >
> >
> > Cauliflower "Mashed Potatoes"
> >

> I will have to try them. I'm warming up to the SBD, don't
> really eat that many of the 'white' foods right now, but need to lose a
> couple of pounds for the summer wear. I've had to pretty much give up sugar
> for health reasons, and that I really do miss being a sugar demon. On my
> list, cauliflower.
>
> Suzan



After a week, I don't miss sugar at all but I crave bread,
crackers and pasta. I made his humous recipe and it's
delicious, but served on sliced veg? I don't think so!

gloria p

In article >,
wrote:

> Another great thing to do with cauliflower is roast it. Slice it
> thin, then toss it with olive oil, salt and pepper. Spread out in one
> layer on a cookie sheet, then roast at 400 degrees til starting to
> brown. Turn slices over..roast til crispy and golden brown.
> Wonderful stuff!!!

My mom used to deep fry it, no batter, and salt and pepper. It was
so good. She did it to serve with rouz boukhari, but I just ate it
straight.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

>Subject: NOT too good to be true! (Recipe)
>From: Ranee Mueller
>Date: 5/5/2004 11:32 AM Pacific Standard Time
>Message-id: >
>
>In article >,
wrote:
>
>> Another great thing to do with cauliflower is roast it. Slice it
>> thin, then toss it with olive oil, salt and pepper. Spread out in one
>> layer on a cookie sheet, then roast at 400 degrees til starting to
>> brown. Turn slices over..roast til crispy and golden brown.
>> Wonderful stuff!!!
>
> My mom used to deep fry it, no batter, and salt and pepper. It was
>so good. She did it to serve with rouz boukhari, but I just ate it
>straight.
>
> Regards,
> Ranee
>
>--
>Remove do not and spam to e-mail me.
>
>"The God who made the world and everything in it, being Lord of
>heaven and earth, does not live in shrines made by man." Acts 17:24
>
>

My mom used to roll the florets in egg and breadcrumbs and saute them in
butter. Delicious! The only way I'd eat cauliflower when I was a kid. Same with
zucchini, except maybe that got done in olive oil.

Jen
San Francisco