Creamy Mashed Cauliflower Recipe with Smoked Gouda (2024)

FAQs

What do you add to cauliflower to thicken mash? ›

Don't want to drain out all the water. Don't use cream or milk – this will result in a watery mash! Variations: Use peeled and chopped celeriac (celery root) or peeled and chopped white potatoes in place of the parsnip. Both options are higher in starch than potatoes and will help thicken the cauliflower puree.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

Nonna's Tip ♨️ The trick to the perfect cauliflower mash is to drain it really well and then let any remaining water evaporate in a pan on medium heat for 5-6 minutes before mashing. If you don't do this step, you definitely can have a very watery mash.

If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid. Stir frequently to prevent the mash from burning.

The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.

Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

If you cook the cauliflower and there are some tiny pieces and some huge pieces, you will inevitably be left with some that are overcooked and shriveled, as well as some cauliflower pieces that are left raw in the middle – that will also result in a grainy puree.

Cream makes the most luxurious purée, while chicken stock adds a rich depth of flavor. You can use either or combine the two to get the best of both worlds. To make this vegan, you can also use water or vegetable stock, and use oil instead of butter.

Why is my cauliflower not softening? ›

Undercooking It. Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk.

I've done it. It really is as simple as putting the cooked and cooled cauliflower on a clean flour sack towel , wrapping it up and squeezing all the water out. I like to use flour sack towels because they're large and really thin, which makes them easy to squeeze tight and get out as much water as possible.

If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.

Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.

Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes. Reduce the time if you're going to cook the cauliflower with heat later. Once the 4 minutes are up, drain the water away and let it cool on a cutting board. Use your hands to break apart the florets.

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

"It acts as a thickener, adding lots of body and creaminess without any fat." Leone uses the technique in his monkfish and cauliflower chowder. The recipe also calls for bigger florets that you can really bite into, but you could easily leave them out if you wanted just the added texture.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.