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Mashed Cauliflour

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Angela(NZ)

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When i mash my cauli its seems really watery, i drain it well and have even tried using paper towels to dry it, neither have worked, its still soggy....i boil it in water.....tried steaming it and also in the microwave and didnt like either of those versions as the steaming was still watery and the microwave didnt cook it properly and it started to burn....any tips for boiling/drying it?

Thanks!
 
I have noticed this with both mashed cauli and mashed swede. I think the cauli tends to be waterier. Once mashed, I put the swede back in the pan and apply a gentle heat under it for a few minutes so that water evaporates off.
 
Try boiling or steaming the cauli al dente to see if that makes a difference.
 
noblehead said:
Try boiling or steaming the cauli al dente to see if that makes a difference.
Click to expand...


I have tried various cooking methods. When I left it al dente it was VERY difficult to mash it. The cauli seemed very stringy. When I left the swede al dente I actually bent the metal masher I was using :shock:

I have also "mashed" it in a food processor. It was still watery, but I also found I prefer a bit of texture to my food. So my boil, mash and reheat works best for me. My preferred mash is swede (with butter/sour cream, white pepper) rather than cauli, cauli I do other things with.
 


I must admit I've not tried to mash cauliflower before but do prefer my veg cooked al dente, there's nothing worse than over-cooked vegetables
 
I totally agree, I like texture in my food. I hate overcooked veg.

My mash of choice is swede, it hits some of the same spots as my ultimate comfort food (pre low carbing) mashed potato

I love the shape and texture and flavour of cauli so much it seems a huge waste (and a lot of effort) to mash it.

Swede is also lovely raw. Can't do that with a potato :mrgreen:
 
Just a thought for the original poster... if you do return the mashed product to the pan, do not leave it unsupervised. It gets in to all kinds of trouble if you don't stir it.
 


Every Sunday and sometimes during the week we have mashed swede and carrot and have to say I look forward to it everytime, by far my favourite veg is broccoli and eat this 4 days out of 7
 
Cauliflower mash is easy I use frozen cauliflower for this. Cook it in the microwave until its soft,test with a fork. Don't add any liquid the frozen cauliflower gives enough liquid as it thaws. You must stir it a couple me times because as you will have noticed microwaves don't cook evenly, the middle can be cold yes on the outer edge the food is hot or might even start to burn.
Then put in a bowl or food processor some butter a little double cream a pinch of nutmeg pinch of bouillon powder (I make my own) and finally the cauliflower blend or mash and there is your perfect cauliflower mash. Add salt if you like or garlic or mix in other low carb vegetables. And you can mix in parmesan or other strong cheese.
Give it another go , I have been cooking it like this for ages and at least twice a week and never had soggy cauliflower yet.
All the best to you all
 
I eat a lot of cauli but I always leave it in florettes as it keeps its taste this way if you cook it al dente you can put all sorts of sauces on it eg bolegnese ,chicken supreme ,chilli .
CAROL
 
Love it!! The vision of unsupervised cauliflower!!
I only do raw cauli never frozen. Rice it in the food processor and then I microwave it in a covered pot for 4 mins.. NO WATER.
Never watery. Ricey texture. Add creamed cheese, salt and pepper and combine well. The most yummiest. Mashed cauli or use for the rice in sushi.
I have slightly under supervised my cauli on occasions. Promise I won't in future.
Alison
 
Don't boil cauli. Always steam it. Likewise all veggies
the floret shape hangs on to liquid
Hana
PS you don't need any special equipment for steaming. A collander over a pan will do the job. If you want to buy something to steam ALL veggies, a pan top steamer isn't expensive and Chinese bamboo steamers are cheap
 
This is what I do.............Once drained place back in the pan on a moderate heat and dry it out as much as possible. you have to be careful for it not to catch but the heat will get all the moisture oiut of it so that its not all watery. Mash it, then I add a tiny amount of bertolli and cheese..........Mmmm Oh and a tiny bit of mustard brings outb the flavour of the cheese and some black pepper. My son loves it!

Lucy.
 


Sorry forgot to say, I steam it too but drain all water out of the pan below, place cauli in it and like I say dry it out over a moderate heat.
 
I use a potato ricer to "mash my cauliflower". When u put it in and squeeze, first all the excess water is pushed out. Then you are left with the dried cauliflower that comes out of the ricer nicely "mashed" but not mushed.
 
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