The Cauliflower is one unique vegetable that belongs to the cabbage family. The group of flowers which is round and big, usually white is the only edible part of this vegetable.
Surprisingly this unique vegetable can be served raw or cooked, in addition to this advantage; there has been series of tasty recipes arising from this vegetable which includes mashed cauliflower.
Among the possibilities open to this vegetable, it can be served boiled, stewed, roasted, fried, with cheese and in soups too. It can be preserved in brine, oil or pickling.
With one of the main reasons for a watery mashed cauliflower being excess liquid, we’ve covered some steps on how to thicken mashed cauliflower if yours turns out to be watery.
How to Thicken Mashed Cauliflower
Table of Contents
- 1 How to Thicken Mashed Cauliflower
- 1.1 Use Fresh Cauliflower Instead Of Frozen Ones
- 1.2 You Can Opt to Roast/Sauté it Before Mashing
- 1.3 Cook for Not More Than 10 Minutes
- 1.4 Use Less Water
- 1.5 Allow Cooked Cauliflower Stand
- 1.6 Save Some Cooking Water
- 1.7 Add Dry Grinded Cauliflower
- 1.8 Cook Again
- 1.9 Add Other Vegetables
- 1.10 Add Mashed Potatoes
- 2 Why is the Vegetable of so Much Interest?
- 3 Mashed Cauliflower
- 4 Conclusion
Use Fresh Cauliflower Instead Of Frozen Ones
Fresh cauliflower will take a few minutes longer but in its absence, frozen cauliflower can serve but utmost care must be applied as they become tender faster as it has been briefly cooked before freezing.
You Can Opt to Roast/Sauté it Before Mashing
This helps to dry up whatever water the vegetable has already and make more space when the vegetable is being cooked, boiled or steamed.
Cook for Not More Than 10 Minutes
The cauliflower is notoriously known for absorbing water. This disadvantage if not taken into account can lead to a watery undesirable outcome; therefore, its advised to monitor cooking or boiling to not more than 10 minutes.
Use Less Water
The best strategy on how to thicken mashed cauliflower is using less water. Following the trait associated with Cauliflower, it is only right that one uses less water specifically just enough to cover the vegetable briefly while cooking.
Allow Cooked Cauliflower Stand
Basically what makes a mashed cauliflower watery is excess water! Now, after cooking the vegetable, its advised to allow the cauliflower stand before mashing straight away. This lets the cauliflower retain heat and continue steaming so that excess moisture would be reabsorbed back into it. If this isn’t done, then the inevitable watery mash would be the result.
Save Some Cooking Water
I’ll place this last because it’s a bit risky and tricky, why?
Tricky: Suppose you added excess water while cooking the Cauliflower, you can decant some of it and yet use it for mashing which proves to be a flavorful alternative to using milk.
Risky: You add excess water just to have reserve for mashing and if you do not pay close attention, you just may end up over cooking the cauliflowers; and we do not want that.
Now you may be thinking, these tips above only apply to “before the cauliflower is mashed”; what happens when it is already mashed and comes out watery?! Hold on, I wouldn’t leave you hanging on this one:
Add Dry Grinded Cauliflower
Personally, I like having a dry grinded cauliflower reserve when making dishes such as this in case it comes out watery then I can amend it.
Even if you have no reserve, just quickly grind another considering the amount of cauliflower you think might be enough to offset the watery mashed cauliflower and just add it and gently stir until you get the consistency you need.
Let’s say I run out of cauliflowers and cannot grind another one and the grocery store is so far away; the next best option is to cook again. Now, you place the pot over medium-low heat and try to cook off some of the excess liquid leaving it uncovered to allow more water evaporate. This is risky, but be certain to stir while cooking to avoid burning the mash.
Add Other Vegetables
In this case, I would go for broccolis but beware, it would stir the color to green but if you do not want that outcome, you may try any other vegetable of your choice that can merge well with the mashed cauliflower without changing its natural taste, your desired mashed cauliflower color and will definitely not add more water to the meal.
Add Mashed Potatoes
Considering the fact that the cauliflower is standing in for potato and luckily they have the same color at the end, you can add some mashed potato. Worried about the taste? Use a well-seasoned broth and you won’t be able to tell the difference.
Why is the Vegetable of so Much Interest?
Well, this vegetable is acknowledged for its fiber and low-calorie content. Most weight loss programs inculcate this vegetable in their meal plans not just because of their low-calorie content and their richness in fiber but because they contain an interesting level of vitamin and minerals.
The level of vitamins and minerals they contain is beneficial for blood circulation and heart diseases; it is also recommended for the prevention of some types of cancer.
Now find below some tasty recipes you can prep from this impeccable vegetable:
- Cauliflower and macaroni cheese
- Spicy Cauliflower
- Cauliflower egg and potato curry
- Creamy Baked Cauliflower
- Cauli-macroni cheese
- Cauliflower rice
- Warm Cauliflower salad
- Cauliflower soup
- Roasted Cauliflower
- Cauliflower leek soup
- Chicken fried Cauliflower
- Low-carb Cauliflower stuffing
- Thanksgiving Cauliflower
- Cauliflower Garlic Bread
- Cauliflower Cheddar Biscuits with Creamy Tomato Basil Soup
- Cauliflower waffles
- Whole Roasted Cauliflower, Tomatoes and Garlic
- Cauliflower Benedict
- Cauliflower Breakfast Pizza
- Mashed Cauliflower
There are more recipes but the one that draws so much interest and proves to be difficult to control while preparing is the “Mashed Cauliflower”. Cauliflowers have a high tendency of retaining water and so demands attention from the start to finish.
Popular demand claims this particular recipe is so much alike to the mashed potatoes and even better considering the low calorie content of this particular recipe. Mashed Cauliflower is easier to prepare as there are no peelings compared to when preparing the mashed potatoes. Some mashed cauliflower recipes include but are not limited to:
- Rosemary Infused Potato and Cauliflower Mash
- Buttery Mashed Cauliflower
- Roasted Garlic Mashed Cauliflowers
The above three and most mashed cauliflower recipes have one thing in common; BOILING, STEAMING, COOKING, all involving water. Cauliflower is a vegetable and as earlier stated has a high tendency of retaining water and so should be cooked in very little water and not for long to avoid a soggy result or making an entirely different meal.
Read: How to roll corn tortillas without breaking
Cauliflowers are really tasty and knowing how to thicken mashed cauliflower can come in handy. Cauliflowers are undeniably exquisite for weight loss considering the exotic recipes popping up everywhere.
My personal advice, just make sure you find a recipe that suits you. When you do that, try to find out ways the recipe can go bad and study them carefully so you don’t end up making something you would not love to eat or in the worst-case scenario hit a wall especially when you planned it for breakfast lunch, dinner or a special meal. Happy food adventure