tag:blogger.com,1999:blog-2285523888432056855.post8546561819357389205..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Rich and Thick Parmesan Cauliflower Mash - Low Carb Alternative for Mashed PotatoesGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2285523888432056855.post-20864750855060259862016-06-28T23:27:27.781-04:002016-06-28T23:27:27.781-04:00Hi Inquiring Minds!
So happy you enjoyed the reci...Hi Inquiring Minds!<br /><br />So happy you enjoyed the recipe. I did the same thing (owned an immersion blender for a long time before using). You are very welcome! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-36792030370002015222016-06-22T22:02:13.731-04:002016-06-22T22:02:13.731-04:00I just wanted to profusely thank you for this reci...I just wanted to profusely thank you for this recipe. I've tried my hand at caulimash many a time and have been disappointed. It's always been watery and obviously cauliflower. This, however, this...the angels sing! They taste just like whipped potatoes. It's all I can do not to eat the whole pot! And now I'm kicking myself for owning an immersion blender for over a year before I broke it out. So thank you, thank you, thank you!Inquiring Mindshttps://www.blogger.com/profile/17693202019660982128noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-15386018503417314742015-11-18T17:35:19.801-05:002015-11-18T17:35:19.801-05:00Hi CyberSis,
Thanks! Glad you chimed in too that ...Hi CyberSis,<br /><br />Thanks! Glad you chimed in too that it's also good mashed...so the poster knows it will still be could even without an immersion blender. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-16273090527342946002015-11-17T20:26:47.805-05:002015-11-17T20:26:47.805-05:00Hi GGC,
We love this both ways: whipped and mashe...Hi GGC,<br /><br />We love this both ways: whipped and mashed. :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-36531306485794524262015-11-17T19:02:21.452-05:002015-11-17T19:02:21.452-05:00Hi Anonymous,
Do you have either a regular blende...Hi Anonymous,<br /><br />Do you have either a regular blender or food processor? Either of those would work. If not, you could use a potato masher and just mash it as smooth as possible. It may not have the exact texture but would still be good. I have hand mashed it before and I liked it that way too. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-49506734678431182242015-11-17T17:23:09.259-05:002015-11-17T17:23:09.259-05:00How would you do this without an immersion blender...How would you do this without an immersion blender? Can't really afford one at this moment! :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-38552209165108504492015-11-11T23:05:12.270-05:002015-11-11T23:05:12.270-05:00Hi Jen,
That's great! So happy you enjoyed th...Hi Jen,<br /><br />That's great! So happy you enjoyed them. I truly don't miss mashed potatoes with these. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-33001657126926489922015-11-11T22:57:28.470-05:002015-11-11T22:57:28.470-05:00We made these with dinner tonight and they were am...We made these with dinner tonight and they were amazing! They will definitely be part of our Thanksgiving feast :)Jenhttp://www.jennifermpeters.comnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-44029347795374039382015-10-15T12:23:15.967-04:002015-10-15T12:23:15.967-04:00Hi Anonymous,
This does not taste like steamed ca...Hi Anonymous,<br /><br />This does not taste like steamed cauliflower. See my response above to Wanda. Thanks!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-91961248228356751812015-10-15T12:22:10.439-04:002015-10-15T12:22:10.439-04:00Hi Wanda,
I don't think it tastes strong at a...Hi Wanda,<br /><br />I don't think it tastes strong at all. First of all, it's cooked in chicken broth (not water) until all broth is absorbed which flavors the cauliflower. Then it is mashed with cream cheese, cream and Parmesan which all further flavor it and make the texture thick and creamy. I don't feel it tastes strongly of cauliflower at all; I would say the Parmesan is the predominant flavor to me.Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-60948495669932408302015-10-14T23:42:42.089-04:002015-10-14T23:42:42.089-04:00How strongly does the cauliflower taste come throu...How strongly does the cauliflower taste come through? Wandahttps://www.blogger.com/profile/12299833165091160352noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-57639190997312008652015-10-14T23:33:17.267-04:002015-10-14T23:33:17.267-04:00Steamed cauli usually has a strong taste for me. D...Steamed cauli usually has a strong taste for me. Does making your mash...which sounds luscious...help to mitigate that taste due to the cream cheese and Parmesan?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-56130025279052131412015-09-29T21:58:28.115-04:002015-09-29T21:58:28.115-04:00Hi Deb,
It all depends on your portion size. Caul...Hi Deb,<br /><br />It all depends on your portion size. Cauliflower is generally quite low in carbs. Here is the nutrition calculator I like to use. (some folks like to use my fitness pal or others instead).<br />http://www.caloriecount.com/cc/recipe_analysis.php<br /><br />Glad you enjoyed them! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-51589531367313474302015-09-29T21:47:35.485-04:002015-09-29T21:47:35.485-04:00Do you happen to know the net carb count for these...Do you happen to know the net carb count for these? Made them, they were great. ThanksAnonymoushttps://www.blogger.com/profile/09219567034944331045noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-73264847748444313012015-09-29T21:31:18.700-04:002015-09-29T21:31:18.700-04:00Hi Unknown,
It will depend on your portion size. ...Hi Unknown,<br /><br />It will depend on your portion size. Cauliflower is generally quite low in carbs. Here is the nutrition calculator I like to use. (some folks like to use my fitness pal or others instead).<br />http://www.caloriecount.com/cc/recipe_analysis.php<br /><br />So happy you liked it! :-) Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-8292159328530650232015-09-29T21:23:58.146-04:002015-09-29T21:23:58.146-04:00Do you know the net carbs for this by any chance. ...Do you know the net carbs for this by any chance. Made it tonite and loved itAnonymoushttps://www.blogger.com/profile/09219567034944331045noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-32108909187680141662014-02-15T18:05:00.469-05:002014-02-15T18:05:00.469-05:00Thanks so much -- I am so glad you enjoyed them. :...Thanks so much -- I am so glad you enjoyed them. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-41934015162290849062014-02-15T13:41:54.847-05:002014-02-15T13:41:54.847-05:00I made these today and I am so glad! They are so,...I made these today and I am so glad! They are so, so good! Thank you!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-6462212493339563102013-12-02T18:01:48.094-05:002013-12-02T18:01:48.094-05:00Hi cgstan! So glad that worked out for you! Thanks...Hi cgstan! So glad that worked out for you! Thanks! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-56739194798874007632013-12-02T08:39:15.572-05:002013-12-02T08:39:15.572-05:00Hi there!
I did in fact make a triple batch of ...Hi there! <br /><br />I did in fact make a triple batch of the Cauliflower the day before, let it cool, refrigerated it, then the next day put it in a covered casserole dis and reheated it...perfect.<br /><br />Thanks for your advice and keep cookin'!cgstanhttps://www.blogger.com/profile/15714122635674497599noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-20180864742557041592013-11-26T14:07:55.693-05:002013-11-26T14:07:55.693-05:00Hi cgstan -- Happy Thanksgiving to you, too! I am ...Hi cgstan -- Happy Thanksgiving to you, too! I am going to make a single batch of it today and reheat on Thursday, too. I will also make mashed potatoes for the rest of the family. For the mashed cauliflower, since you are making a triple batch...I wonder how it would do if you put it in a large shallow casserole dish (or a disposable kind)and reheat it in the oven, much like you would a casserole? You may have to stir it a few times as it heats. You could also sprinkle the top with some grated cheese, too, if you wanted. While you could also reheat it in the microwave, that might not be as convenient for a triple-sized batch. I'm sure if you placed it in a large pot on the stove, you could reheat it slowly there, too. If it gets watery as you reheat it, add some more finely grated/powdery Parmesan to absorb it. Hope that helps. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-27596882523345273812013-11-26T09:16:46.834-05:002013-11-26T09:16:46.834-05:00Hi GGC:
Happy Thanksgiving! perfect timing on th...Hi GGC:<br /><br />Happy Thanksgiving! perfect timing on the post!<br />How can I make ahead and reheat a triple batch? I make this often but reheating this time would be much more convenient!<br /><br />Thankscgstanhttps://www.blogger.com/profile/15714122635674497599noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-63711605033142105972013-11-21T21:30:34.858-05:002013-11-21T21:30:34.858-05:00Hi Hollie -- To answer your question about the tri...Hi Hollie -- To answer your question about the tri-tip -- here is what I posted when I made it the first time: <br />Seasoning Rub -- I mixed approximately 1/2 teaspoon of each: sea salt, freshly ground black pepper, smoked paprika, ground ancho chile pepper, and then about 1/4 teaspoon each onion powder and garlic powder -- I placed a very thinly sliced small-medium sized onion in the bottom of the crock pot so the roast would sit on top of the onion and not directly on the bottom of the pot. I placed my spice rubbed roast on top, covered the crock pot and turned it on high for the first 1-1/2 hours and then down to low for the remaining 6-1/2 hours of slow cooking. I did not add any liquid. The "au jus" that was created as the roast cooked was a very concentrated flavorful juice made up entirely of beef juices and the little bit of liquid in the onion mixed with the spices and seasonings and was not diluted with anything other liquid. It produced approximately 2 cups of juice. Now...if you were going to leave the house all day long for 8+ hours or so, I would probably add about 1/4 cup of liquid to the pot to make sure it stayed moist. I added a touch more salt and pepper to the au jus. P.S. -- when I made the roast yesterday, I actually started it around midnight and cooked it overnight and all day until 5:00 pm. It cooked about 17 hours. I let it sit and cool a bit, thinly sliced it and placed it back into the juices in the crock pot and covered on low for about 30 minutes to infuse the juice into the meat -- makes it super tender. <br /><br />For lunch - often leftover dinner from the night before and almost weekly I will make my spinach-feta pie (makes 6 servings) and it heats quickly and I don't get tired of it for some reason. Sometimes I make eggs (omelettes) and sometimes I make little sandwiches if I have leftover biscuits (w/ eggs, leftover chicken, chicken salad, etc.). If I don't feel like making much, I will roll turkey (good quality like boar's head with cheese into little meat/cheese roll-ups or fill miniature romaine leaf cups with chicken salad, etc. Also really quick and good is my grain-free tortillas used as wraps -- roll turkey, cheese, lettuce, etc. or whatever you like and you have a quick sandwich wrap. Hope this helps! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-88009246776118257032013-11-21T20:50:26.734-05:002013-11-21T20:50:26.734-05:00I've been making a version of this for awhile ...I've been making a version of this for awhile now, but yours sounds even better - looking forward to trying it with the cream cheese.<br /><br />Two questions on your tri-tip roast - did you add any liquid to your slow cooker or brown the roast first?<br /><br />Also, while you've told us about your typical breakfast of Greek yogurt (and your delicious weekend repasts), what do you usually eat for lunch? I don't often have leftovers from the previous night's dinner (or am saving them for another dinner) and need some quick & easy ideas.<br /><br />Thanks for all the great recipes you share! Hollie Foxhttps://www.blogger.com/profile/17877422504570422494noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58934815625339665022013-11-21T19:21:13.942-05:002013-11-21T19:21:13.942-05:00Hi Patricia -- Cream cheese really does make a big...Hi Patricia -- Cream cheese really does make a big difference (in my opinion). It makes mashed cauliflower that is "good for you" feel like you are eating something that is "bad for you"! ;-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.com