Prep 15 mins
Cook 35 mins
Recipe created by Todd Wilbur www.TopSecretRecipes.com I found this recipe in a Top Secret Restaurant Recipes book I purchased for my cookbook swap partner. This recipe is a tasty low carb alternative to mashed potatoes. The spices and creme give this a delicious taste, texture and appearance. I don't go to Ruby Tuesday often but when I do, I always order Mashed Cauliflower if it's available!
- 1 head cauliflower
- 177.44 ml water
- 14.79 ml cornstarch
- 78.07 ml heavy cream
- 4.92 ml granulated sugar
- 3.69 ml salt
- 1.23 ml white pepper
- 0.59 ml garlic powder
- 0.59 ml onion powder
- Divide head of cauliflower into florets that are roughly the same size.
- Steam cauliflower pieces over boiling water for 15 to 20 minutes or until cauliflower is tender.
- Drain the cauliflower and toss it in a bowl of ice water to end the cooking process.
- When the cauliflower has cooled, put the florets in a food processor along with 1/4 cup water.
- Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining for just a bit of texture.
- Pour all of the pureed cauliflower into a medium saucepan.
- Dissolve the cornstarch in the remaining 1/2 cup of water and add the solution to the cauliflower.
- Add the cream, sugar and remaining spices and stir.
- Set the saucepan over medium heat and cook, sirring often for 5 to 10 minutes or until thick.
I ran out of corn starch and had to substitue flour. In doing this, I think I actually improved on the original. I made a blonde roux (about 4 min on med low heat) of 2T butter or magarine and 2 T flour. Into the roux I then added 1/3c evaporated milk (again, I was out of cream) and omitted the sugar because of the already sweet-ish evap. milk, 1/3 c chicken broth, the seasonings and cooked on med low until thickened. When processing the caulifower, I only used scant broth to mash and then added that to my already thickened mixure in the pot. Turns out great and tastes richer and creamier than the one I sampled at Ruby Tuesdays.
This turned out great. It was just like the Ruby Tuesdat's cauliflower. Next time I will use less white pepper and more garlic, but I do remember the original being heavy on the white pepper also. This was a great way to get in lots of veggies! Thanks for posting! Made for PAC fall 09.
Making this recipe was a spur of the moment thing, since I was going to use a head of cauliflower anyway! Decided to make this as a comfort food thing for a shut-in neighbor who's always going on about her love of cauliflower! Even took her the recipe! I did substitute vegetable broth for the water, & only used the 3/4 cup indicated in the ingredients list, rather than the full cup given in the directions (Yeah, that's me, the nit-picker!)! I managed to set aside a small taste-test serving of this VERY TASTY CAULIFLOWER DISH, & it's something I'll be happy to make again for right here at home! [Tagged, made & reviewed just for the 'Halibut!']