The food class of carbohydrates is essential but if it is consumed excessively it might do more harm than good to our body. This is why doctors are constantly advising their patients to stay off food with high carbohydrate content. But it seems like every delicious food has more carb content than is healthy.
What are we going to do then? Well, the good news is that some of your favorite high carb dishes that you have been advised to stay off have a substitute. One of such is mashed cauliflower, a healthy substitute for high carb mashed potatoes. The only thing that stops you from enjoying this substitute is if it comes out watery. But if you know how to thicken mashed cauliflower then that would not be an easy fix for you.
Mashed cauliflower has a low carbohydrate content, this is one major reason why it is a good substitute for mashed potatoes. The availability of cauliflower across various grocery stores shows that it is becoming a popular option in our different communities.
To prepare this dish you only need a few things such as milk, butter, light sour cream, garlic salt, ground black pepper, and snipped chives. The proportion of the ingredients you will use depends on the quantity of food you want to make. There are many fine recipes on the internet that will guide you on how to prepare mashed cauliflower, you can check those out.
Why Mashed Cauliflower Is The Best
- Cauliflower has a lesser calorie content than potato
- Unlike potatoes, mashed cauliflower can not be over whipped or over mashed.
- With no potato’s starch to struggle with your cauliflower can be pureed all day and there will be no gumminess.
- The nutty, earthy flavor of mashed cauliflower gives your final dish a touch of complexity. You would only need salt and butter to complete it.
It is best to go for “riced” pre-packaged cauliflower if you want to prepare mashed cauliflower. This is because riced cauliflower cooks quick and mash easily as it has already been cut into small pieces. So you won’t have to do any extra preparation work.
How to Thicken Mashed Cauliflower
There are different reasons why your cauliflower may come out watery. It could be that the cauliflower was overcooked or too much milk was added or that the cooking water was not adequately drained. Whatever the reason is, the truth is that soggy, watery or runny mashed cauliflower is unappealing and pretty much disappointing.
The waste bin instead of our stomach has been the endpoint of many such watery meals but that can be remedied. Here are four tips that can be used to get your mashed cauliflower to the consistency you desire.
Step 1. Set your heat on a medium-low and place the soggy, runny mashed cauliflower on it. Use a big uncovered pot.
Step 2. Use a fork to stir the cauliflower occasionally. Doing this will prevent the cauliflower from clinging to the pot’s bottom
Step 3. Make sure to continue stirring the food until the excess water evaporates and your cauliflower takes on the consistency you desire. Note that if stirred too vigorously the cauliflower will be overworked and will result in an overly-starchy, gummy consistency so stir gently but consistently.
Step 4. Your thickened mashed cauliflower is now ready. Put off the heat and take down your pot.
Step 5. Serve.
Step 1. Get a cheesecloth and pour the soggy cauliflower in it. Form the cheesecloth into a cauliflower pouch by knotting the ends.
Step 2. Place the pouch in a strainer and leave it for about twenty to thirty minutes.
Step 3. Loosen the knots and remove the mashed cauliflower from its pouch.
Step 4. You still have to reheat the cauliflower.
Step 5. Serve.
(You can use the drained sauce to make a yummy creamy gravy.)
Step 1. Put the soggy mashed cauliflower into a microwave bowl. Leave the bowl open.
Step 2. Let the bowl heat up in the microwave for two to three minutes.
Step 3. Take out the bowl from the microwave and check the consistency of mashed cauliflower. If it is not yet up to your taste you can repeat the second and third steps until the result is satisfactory.
Step 4. Serve.
In looking for ways on how to thicken mashed cauliflower there are several thickening agents that could be used. They include:
- Powdered milk
- Cornflour or flour
- Parmesan (hard cheese)
- Cornstarch (This is free from gluten and contains more thickening power than flour. You most likely would have to use just a little of it.)
- Potato starch (It is also gluten-free and the very good for cooking)
Step 1. Choose any of the thickening agents and add one tablespoon of it to the watery mashed cauliflower.
Step 2. Mix the thickening agent with the mashed cauliflower by stirring with a fork. Do this until it is mixed thoroughly.
Step 3. Depending on your desired consistency you have to keep adding one tablespoon of the thickener at intervals. Do this until you are satisfied with the results you are seeing.
Step 4. Ready to serve
Runny or soggy mashed cauliflower can be avoided from the onset by adding small portions of milk and butter at regular intervals. But mistakes are a common occurrence in our day to day lives, especially in the kitchen, so it’s better that you keep these tips handy.
Mashed cauliflower is a healthy low source of carbohydrate and is fast becoming the preferred choice of potato lovers who wish to cut off their high carbohydrate intake. If you are at a loss on how to prepare the perfect thick mashed cauliflower the above mentioned four tips are a good place to start. To avoid a watery culinary disaster you only have to follow these different ways on how to thicken mashed cauliflower.