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mashed cauli

numan43

numan43

Well-Known Member
Messages
262
Location
Glasgow
Type of diabetes
Treatment type
Tablets (oral)
hello all.
can anyone advise the best way to dry out cauli when making mash, no matter what i try i always seem to end up with a watery mess on my plate even if it looks fine when first dished up, puts me off my dinner.
 
numan43 said:
hello all.
can anyone advise the best way to dry out cauli when making mash, no matter what i try i always seem to end up with a watery mess on my plate even if it looks fine when first dished up, puts me off my dinner.
Click to expand...
I have similar problems with cauli rice but get round that by dry frying it and evaporating the water out of it and also courgette spaghetti...so wet it spoils the meal and will be watching to see if anyone has the magical answer ;)
 
I leave mine in a colander for about 5 minutes once it has been cooked. Water evaporates off it. Then put in the blender with butter and seasoning. I always make enough mash to fry it the following day with other veggies and cheese :hungry:
 
I steam the cauli in a pressure cooker for 5-10 mins, leaves it nicely cooked but not wet. I also add butter and a little cream, or cream cheese.
 
I tend to drain it, using a colander, then put it back into the hot pan, and back onto the cooker, with the heat switched off. The residual heat seems to help the leftover water evaporate. If I were mashing the cauliflower (which I don't usually do), I might also put it back into the pan, after mashing (or mash in the pan), the use a very low heat to reheat it to piping hot before serving, stirring it as I did. I think that might also help a bit with evaporation.
 
numan43 said:
hello all.
can anyone advise the best way to dry out cauli when making mash, no matter what i try i always seem to end up with a watery mess on my plate even if it looks fine when first dished up, puts me off my dinner.
Click to expand...

Get a saucepan.

Cut the Cauli into small pieces.

Chuck in Cauli with a large knob of butter in a saucepan.

Put on lid.

The Cauliflower will sweat and steam in it's own water content, just make sure you stir it frequently to avoid it sticking.

When it's soft you can mash it.

PS. This method was obtained by getting HID in a headlock and tickling her feet.

PPS. HID also adds some chopped onion along with the butter & cauliflower, and then purees it with a dessert spoon of creme fraich.
 
Last edited by a moderator:
I tend to cook wet, :eek:sweaty:eek: type veggies like cauliflower, spinach, courgettes, with a knob of butter in the microwave in a closed container - just the odd container shake, and no foot ticking required! :D

Robbity
 
Whenever I make cauli rice - I whizz it in the processor then pop it in the microwave for a few minutes with no added water. Comes out fine every time :)
 
I cook mine in a steamer bag which stops it from getting too 'wet' then mash it. The steamer bags I get from the pound shop and work well for all veggies.
 
Someone recommended (in a recipe) putting it in a thin cloth or muslin and squeezing all the water out. I'm sure any of these options mentioned above would be fine though.
 
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