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Pureeing Cauliflower

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I usually use my food processor to puree cauliflower (to make "mashed potatoes") but my processor is not working. Can I use the immersion blender? I don't add alot of water to the pot, so I'm wondering (since I haven't used the immersion blender very much) if I need a lot of water to use the immersion blender?
Also, does the bottom of immersion stick actually touch the bottom of the pot, or kind of float around?
Thanks

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  1. You can definitely use it. You don't need much water but you can add it as necessary to create the thickness you want.

    1. Just be careful to have the blades underneath the food. Otherwise, it will spray food all over the place! Tilt the pan to make it deeper.

      1. Do yourself a favor and chop the cauliflower up as finely as you can, either before or after cooking it. If you have a deeper, narrower container, it will be easier. The motor is not as strong as that of a processor or regular blender. If the immersion blender isn't doing the job too well, you might need to make it soupier and then reheat the puree to reduce it. The stick does touch the bottom of the container, although you can move it around and up and down as long as you keep the blades submerged.

        1 Reply
        1. re: greygarious

          The motor on my immersion blender is stronger than on my food processor. If you're cooking them enough to make cauliflower mash, I don't think you'll have any trouble with burning out the motor-- I haven't.

        2. Do you have a food mill?

          1. It might be easier just to drain the cauliflower and use a fork or potato masher to mash the heck out of it. Of course the texture will be much coarser.

            2 Replies
            1. re: Dcfoodblog

              I with you on the potato masher.....the thought of using a food processor or immersion blender had never crossed my mind to try......seems to me pureed cauliflower wood be too much like baby food. I guess when I make the side dish, I must cook the vegetable more than most. I never find it coarse myself.

              1. re: Dcfoodblog

                I really like the texture of cauliflower mashed with a potato masher (or fork)

              2. Yes, it's the only way I've ever done it, to make fauxtatoes. I drain it really well, you don't need any water, it has so much of its own. I push the immersion blender from the top to the bottom repeatedly, stirring with pretty close to the bottom occasionally, too.

                2 Replies
                1. re: mcf

                  fauxtatoes, I love that.

                  1. re: bushwickgirl

                    Gotta give my husband something with his meatloaf. :-)

                2. "Also, does the bottom of immersion stick actually touch the bottom of the pot, or kind of float around?"

                  Yes, the bottom of the immersion blender can touch the bottom of the pan. The blades will not hit the pan if that is what you are worried about. I love immersion blenders!

                  13 Replies
                  1. re: ttoommyy

                    Yes, my Bamix hit the bottom of a new pan on the first try. Someone told me what I was doing wrong, but I never used it again for years until recently I used it for mayonnaise in the plastic container that came with it.

                    I'm not so sure that I will ever use in in one of my pans. They are just too good, and I don't have any to try it out on. Got a suggestion as to how I could give it a test on metal?

                    Wanting to try it out on mashed cauliflower, as I had some in a restaurant recently that wasn't all wet and runny. Cauliflower is a wet vegetable even when steamed.

                    1. re: Rella

                      The best way to make fauxtatoes that aren't soupy/runny is to nuke it covered with just the least amount of water in a bowl. Drain well and wah lah! :-)

                      1. re: mcf

                        Thanks, mcf. Stopped nuking some years ago, but I would steam it. Do you add more wet ingredients; i.e., butter, cream, sour cream?

                        1. re: Rella

                          We don't have a microwave, either. I boil it, let it sit and drain a while and then put in back into the pot to blend it with my immersion blender. If you keep it over very low heat for a while and stir frequently it will cook out the extra moisture and thicken. I add very little to it- s&p and maybe 2 T of cream cheese or cream or sour cream (whatever we have but not more than one of those choices to two large heads of cauliflower since the whole reason I make it is because it's low cal and carb, Adding butter, etc. would defeat the purpose for me.)

                          1. re: Rella

                            The original recipe by an Atkins dieter called for adding cream cheese. I add butter, salt and pepper. If you steam, just drain really well on paper towels before you do the puree. My husband loves it with one small Idaho spud with skin in it, but that doesn't work for my diabetes... even a spoonful spikes my blood sugar. I use an immersion blender, too.

                            1. re: mcf

                              I don't have diabetes, but I don't eat potatoes anymore. I suppose any yam would be as bad for you?

                              1. re: Rella

                                I tolerate a small serving of red skinned sweet potatoes much better than any white potato. I just don't think I'd want it in cauli fauxtatoes.

                      2. re: ttoommyy

                        I badly scored the bottom of some of my stainless steel with an immersion blender, so do be careful.

                        1. re: Nanzi

                          Has never happened to me, with my Braun in use for many years. I wonder if yours has a shallower skirt surrounding the blade?

                          1. re: Nanzi

                            I don't understand how that happened. Doesn't your immersion blender have a plastic rim that is deeper than the blades?

                            1. re: danna

                              My Bamix really scarred up the bottom of my new pan - see above posting. It does have a steel rim that disallows the blades from hitting the bottom of anything.

                              I once received an answer from a person who owned a Bamix who said that "the pin on the shaft has to be down the slot ont he blade and in that opening at the end of the slot."

                              But I still haven't figured out what that sentence means.

                              1. re: Rella

                                I think the abscence of damage may have to do with plastic vs. metal, but I've never heard of the problem from Bamix users before either. Have you contacted the manufacturer?

                                1. re: mcf

                                  It's been so many years ago now - I see in my files it was October 2005 - that I'm not sure whether I did or not.

                                  I see another person on a group answered with this:
                                  I have a Bamixer. The blade will hit the pan if it is not properly
                                  installed on the drive shaft. There is a small knob on the shaft and corresponding cutouts on the blade attachments. When they are fitted properly the attachments drop within the guard prongs. The instructions fail to empahsize this relationship. I have to wear my glasses to ensure the attachment positions correctly as the knob and cutouts are small. It's a short learning curve. Give it another chance."

                        2. Just wanted to thank you all for your responses and suggestions. My food processor situation got resolved, and I actually was able to use it today to puree the cauliflower. I did appreciate the suggestions on how to use the Immersion blender (I am still intimidated by that thing!!) and to use a food mill (which I also have and rarely use).
                          I loved the fauxpotatoes. I'm gonna have to adopt that!!
                          Thanks, all.

                          3 Replies
                          1. re: bxgirl

                            If you add one medium baked Idaho potato, skin and all to the fauxtatoes, ( I put in plenty of butter, salt and pepper) it's almost indistinguishable from real potatoes. The original fauxtato recipe invented by a low carb online group member called for cream cheese instead of butter, for texture, I guess.

                            1. re: bxgirl

                              I was late to see this thread, but I have to say- I was scared of my immersion for a while as well but was recently making tomato soup and didnt want to deal with getting my food processor involved (it can be a beast to clean) so I used the the immersion- it has totally won me over. It was MUCH more efficient, fast, and sooo much easier to clean. Its now my newest obsession :-)

                              1. re: fmcoxe6188

                                fm,
                                Thanks for the encourgement. Perhaps, one day (hopefully soon) I'll get to where you got!!