[su]

rodie i thought it was me.. i didnt care for them either but im really a bad vegetable eater anyway!
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"there is no new food"
"nothing tastes as good as being thin feels"

[sonia]

This was a good substitute for potato.
I used red leicester cheese instead of parmasan and garlic butter so it was nice and creamy.
Good one
Sonia

[wiccanmalenurse]

Rodie, That is very well your problem The texture needs to be the same as potatoes to kind of "fool" your mouth that it is a consistency of potatoes. I always buy a bag of frozen cauliflower (cheaper and easier most times), add it in a glass dish, add 2-4 tablespoons of water, cover with plastic wrap and overcook (about 10-12 minutes) till done in a microwave. I drain and push easily between 2 paper towels to thoroughly drain and the secret of the thickness is the cheeses. I ALWAYS use a food processor (KitchenAid) and process the cauliflower fine before adding the other ingredients. Then pulse enough to blend well and serve as George says with a pat of butter and you get "potatoes" that have fooled the Brothers in my Masonic Lodge into thinking they were eating potatoes till I told them. A couple of the guys didn't believe me and I had to make them in front of them for them to see it really was cauliflower. Don't give up on them as it may take a time or two and the best advice I can give you is to get a small food processor and this should solve your "lumpy" dilemma. Take care and hope this helps,
David
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Praise loudly, blame softly and treat each person you meet as a brother or sister!
"Stella Styler for "Life"!"

[Rodie]

David,

Thanks so much for answering my cauliflower ????. I will be giving it a try tonight for dinner.I will let ya know how they turn out. Reading your reply I was good until I came to the part that said"the secret of the thickness is the cheese" I guess I really need to have a cup of coffee,cuz that part (and I read it a couple of times) I had NO IDEA what it meant!!!DUH!!!!maybe I need to go back to bed,

Have a good Sunday
Hugzzz
Rodie

[sonia]

Can anyone help please.
I want to make spagetti squash but i live in England and i don't know if it has another name. We have butternut squash but it doesn't look like spagetti.
Also can we have sugar free sweets if all the carbs come from polyols??
Any help would be great
Sonia

[greeneyes]

Spaghetti squash is bright yellow and looks like a football (make that an American football!)

I looked it up in The Cook's Thesaurus and other names are calabash and vegetable spaghetti.

www.foodsubs.com

Anything like that in England?

[sonia]

Thanks for the info.
I beleive there is one supermarket chain that sells them but theyre pretty far away. I will get one eventually. I hope it's worth the effort!!
Are they in all stores in the US?

Sonia
www.impressum.org.uk

[Rodie]

Ok,finally tried these again,did pretty much what David told me to do.Left them in the microwave for 10 mins,they were very good but still kinda had the texture thing goin on,or maybe I'm thinkin they should????Or should they be smooth and creamy like mashed potatos? Maybe I need to get a kitchen aid mixer.or George uses the stick mixer.Whadda think? Oh also had steak and the cole slaw.It was a yummy night here

Hugzzz
Rodie

[KMElizabeth]

These are absolutely wonderful Do not know why waiting so long to make them

These will deffinitely be a staple in my home even if I am the only one eating them I will have my son try have to think of way to do that he is such picky eater

The chives and butter at the end were absolutely delicious
Shame I'm so full I could go for more meatloaf and mashed cauliflower

Have A Nice Day Everyone,

Elizabeth
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The future belongs to those who believe in the beauty of their dreams. {Eleanor Roosevelt 1884-1962}

[boopiegirl]

[winner_]

Had these last night and loved them-thanks so much George for the wonderful recipes.

[racyta]

Wow! My husband and I tried this for lunch. I didn't tell him what he was eating until after he tasted it. He said, Wow, thats a keeper! Very nice texture. Delicious!

[wpoole8531]

Roast the cauliflower. Frozen or otherwise, just put it in an over proof container with some oil or butter and roast it until soft. It darkens the vegetable a bit but it deals with the "water issue" quite well. If it's still a bit loose, sometimes I'll tighten it up with some more parmesan. We love mashed cauliflower...one of the great low carb gifts to cuisine!

[OrangeFish]

I love this recipe. Made it with short ribs for a company dinner and it turned out great. I put the butter in the mash instead of on the top, and I forgot to add the chives - it still was wonderful. My guests thought it was delicious and no one missed the potatos. Great as leftovers too!

[FunkyMonkey]

I plan to try this recipe tomorrow. I will be making corned beef & cabbage but will sub this recipe for the red potatoes that my family will be eating.
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Tina