Cauliflower mash

[Sharron1]

Another food revelation. Cauliflower mash. Made it this evening. So simple, tastes like mash potato and is delicious. Why on earth didn't I try it before?

 

[Greymouser]

Because you were not diabetic before? 😉

 

[Ditto]

Luv cauli, but luv potatoes more. Can't think that way, must substitute the potatoes with cauliflower. It's not the same without butter though.

 

[bakebeans]

I add a little cream cheese and chilli flakes to mine it’s one of my faves now. I made normal mash for family the other day and couldn’t believe how stodgy it was, really put me off wanting it

 

[Felinia]

Having read everyone raving about cauliflower, and trying to find something non carb to eat in the pub yesterday (everything, but everything came with chips, rice and /or garlic bread) I went for cauliflower. I had roasted spiced cauliflower, with 2 dips - one spicy and one blue cheese, creme frais and chives. All served with a large salad. The cauli plus dips was just an estimated 7gm carb - there were more in the salad! It was actually a starter but as big as a main. My friend's curry came with rice, naan and poppadum - carb city!

 

[Sharron1]

Luv cauli, but luv potatoes more. Can't think that way, must substitute the potatoes with cauliflower. It's not the same without butter though.

Good point. Learning point springs to mind

 

[silentsquirrel]

Luv cauli, but luv potatoes more. Can't think that way, must substitute the potatoes with cauliflower. It's not the same without butter though.

Me too! But I have found a mix of potato and cauli (plus butter!!) works well for me. I started with 50:50, but still happy with roughly 30% potato, 70% cauli, whereas all cauli isn't quite what I want.
Make sure the cauli is well dried out before mashing, and keep the portion size down if you can!
Maybe not a good choice for the extreme low carbers, but certainly occasionally, in moderation, a less bad choice than all spud.

 

[Jante]

How about mashed Celeriac?

 

[Toucan]

Hello Jante,
Yes - I really like Celeriac and use it much in the same way as cauliflower.
It has an added advantage though of providing more exercise as well. It needs a very good knife and plenty of muscle power to chop through that scraggy old skin.
It has a distinctive flavour that might not be to all tastes, but I like it, particularly mashed up with some white pepper and may be a touch of paprika. It also roasts quite well as oven chips or roast potato substitute.
My favourite though is celeriac soup. I make a huge batch and freeze portions, that are always a good standby for a lunch.
I sauté chopped celeriac with garlic and pepper for about 15 minutes, add whatever herbs are still around in the garden, add stock and when the celeriac is really soft, blend it up, and serve with an optional dob of Greek yoghurt. This week I had a leek and come cabbage in the veg pot which had seen better days, so they went in the pot as well, and it turned out well. So much so that my husband ended up eating loads of it so I haven' got so much to freeze. Grrr.

 

[Sharron1]

How about mashed Celeriac?

Thank you. I will give that a go and report back.Cooking isn't my strong point (there are quite a few others as well)

 

[trophywench]

I agree with the muscle building remarks, I do love the taste of celery even though the stuff you get now is so ruddy stringy cos nobody blanches these days before it's picked, it I can no longer be arsed the bother of trying to eat it because of a bottom denture. Hence - I thought I'd have a go at celeriac but I seriously don't have the strength and didn't find the end result very appetising cos it doesn't have enough taste of celery.

So I cheat and buy tinned celery hearts in France, which steam nicely in a few minutes or, if having a joint of beef, braise em in the roasting tin after I take the meat out. Delish.