Comments on: LLVLC On YouTube (Episode 52): Everybody Screams For Mashed Cauliflower!

By: M.

M. — Mon, 20 Oct 2008 02:42:59 +0000

The way I cook cauli for mash is to cut the florets from the core (I leave them pretty big since they break down so easily later)…rinse in a colander to remove any dirt…shake well to remove all trace of water…then transfer to a round cake pan (I used to put a piece of parchment in there, but I don’t bother anymore)…then the key: seal WELL with foil, go around the top with your fingers and press tightly…Bake in a pre-heated 400 or 425 degree oven for about 30 minutes…that’s it. No paper towels needed.
Once cooled I add similar taste enhancers as yours.

This method also works great for “potato” salad…instead of mashing, when cooled I toss in chopped up hard-boiled egg, mayo (Hellmann’s), mustard (Spicy brown – which isn’t spicy at all), dill relish (Mt. Olive – the best), a little red wine vinegar, dried basil, chopped bacon, and salt & pepper…insanely delicious.

One last thing…try using cooked spaghetti squash instead of cauli for mash once in awhile…it’s much milder in flavor and really, really good when processed with butter, parmesan, garlic powder, and salt.

By: Kimberly Major Delaney

Kimberly Major Delaney — Sun, 19 Oct 2008 12:43:05 +0000

I am fairly new to the low carb life and am inspired by this episode on smashed cauliflower! My husband is, like, addicted to mashed potatoes so consequently, as good of a cook that he is, when he eats mashed potaties, I have been eating them too!

Now I have an alternative to try and I bet with that bacon thrown into the cauliflower dish, I can get him to eat this version from time to time, too. Thanks a lot, Jimmy!

By: shari

shari — Fri, 10 Oct 2008 01:45:01 +0000

I loved mashed cauliflower and the versatility of cauliflower in general. My best tip for those that think cauliflower has some kind of off taste is to boil the cauliflower twice, pouring off the first water and refilling with fresh water for the second boil. It neutralizes the taste a bit more. I’ll also after mashing put mine back on a slow burner and let some of the excess water evaporate. I also always cook mine with a clove of garlic cut up in the water. It mashes in nicely and gives a great flavor. I guess everyone has their favorite additions and ways of making it. Faux TatoCakes is one I haven’t mastered to perfection, but I try on occassion.

By: Tinker

Tinker — Wed, 08 Oct 2008 18:42:32 +0000

I really enjoyed this Jimmy. The thing is it took me around double the time to see it….is it me or what? It kept pausing and the litlle round loading cirlce kept popping up every 2-4 seconds. I’m a bit new to watching YouTube.

THANKS Tinker! Usually when there are pauses, it means you are using up too much memory. Try closing other files before watching and that should be remedied. THANK YOU again for watching!

–Jimmy

By: Lee in Nashville

Lee in Nashville — Wed, 08 Oct 2008 14:32:10 +0000

A few days ago, I watched an episode of “Guy’s Big Bite” on Food Network, and he did a version of “mashed cauliflower” that some people might be interested in. He talked about people being “carb sensitive these days”, which I thought was awesome! (He cooked it in milk first, which could be done with cream instead.)

By: Gary

Gary — Tue, 07 Oct 2008 19:43:13 +0000

For those of you who are not afraid, use a pressure cooker to save time.