For watery issues - instead of boiling, I bake my cauliflower at 425 for 20-30 minutes. This not only helps with the mushiness, it transforms the taste to a great nutty flavor. I've never added milk, just a dollop of greek yogurt. Trying to get this creamy with a hand masher is nearly impossible. It's a must to use a food processor or better yet, an immersion blender. The consistency changes completely to a buttery thick, yes, mashed potato texture. Try adding one small red potato. The starch really helps thicken it nicely and doesn't add many calories
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For watery issues - instead of boiling, I bake my cauliflower at 425 for 20-30 minutes. This...