Reviewed: Aug. 28, 2009

Terrible. I've made this a dozen times like this: boil just the florets of the caulifower, drain well, mash and add a little butter and/or parmesan cheese until you get the flavor and consistency you like. Salt & pepper as needed. Its that simple.

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BROOKE

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

This dish was ok, very bland and it really needs something.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 23, 2009

I added a little sour cream for flavor and used my potato masher instead of a food proccessor. They tasted great but were slightly lumpy.

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Don Kay

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Rio Dell, California, USA

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Reviewed: Dec. 26, 2008

I used butter instead of canola, liberal splashes of garlic & onion powder. Regular pepper instead of white. Put it in a 300 degree oven with a bit of cheddar cheese on top. Yum, it was stinky, but actually pretty good. Next time I'm going to make some regular potatoes & mix. I think I can fool the kids this way.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

I microwaved the cauliflower in a saran wrap covered bowl for 12 minutes, then put it in the blender with Tony Chachere's, margarine, and sour cream (didn't have any milk). I added shredded cheese and microwaved to let that melt, and some bacon bits to it when it was done.

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Dewskee

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Reviewed: Dec. 31, 2007

As written I agree with others that this recipe for "mock mashed potatoes" would be mediocre at best. Whether you steam, boil, or microwave the cauliflower doesn't matter -- what's important is that it be cooked until VERY tender and that it be VERY dry before mixing in the other ingredients. Canola oil would be nasty in my opinion, and non-fat milk is not a good option either. Mix in just enough softened cream cheese (maybe 2 ozs.) and a very little butter, heavy cream and/or sour cream and puree in food processor (or blender, or hand mixer). Be light-handed with the cream as very little, if any, is needed. Too much and believe me, you'll end up with soup! Nice additions would be chives or roasted garlic, but that isn't even necessary. If you don't serve this immediately, place in a buttered, shallow casserole and bake at 375 degrees for about 15-20 minutes. This is a wonderful way to make cauliflower if prepared properly.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 12, 2007

steaming as opposed to boiling is VERY important. I also use butter, a little cream cheese and cheddar cheese in the processor. It takes this over the top. I do not use oil or add milk, it makes it too thin. But I have to tell you, I did not like cauliflower at all before tasting "whipped cauliflower".

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tricster

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Reviewed: Sep. 23, 2007

Eh, this was ok. I had to doctor it up so it had some flavor. The cauliflower itself is a little bit sweeter than i was looking for... so I roasted some garlic cloves and sauted some onions w/ some fresh rosemary and added everything to the whipped cauliflower.

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Slvrbttrfli

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Reviewed: Apr. 11, 2007

It would also taste better with heavy cream and butter. I like to add a bit of sour cream and gruyere cheese, too.

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hp212

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Reviewed: Mar. 2, 2007

I love cauliflower so I was surprised at how terrible this dish tasted, it didn't even smell good. I ate a few bites, but no one else would. I thought it was a waste of a good cauliflower head and the water needed to clean the dishes!

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