0:00
- Y'all, the other day I was thinking about cauliflower,
0:06
and I was thinking about cauliflower mashed potatoes.
0:10
And I had tried to make 'em in the past,
0:12
and I said, "Well, you know, the cauliflower's,
0:15
they just didn't turn out for me."
0:17
They just did not turn out right.
0:21
So I went on the internet and did some checking,
0:26
and I found out what I was doing wrong,
0:29
what I was lacking in making cauliflower mashed potatoes.
0:38
perfect for Thanksgiving.
0:40
If you've got people that are dieting, you know,
0:42
they can have the turkey
0:43
and the cauliflower mashed potatoes,
0:45
and they'll think they have gone to heaven
0:48
with almost no calories.
0:52
But I think I'm gonna serve short ribs
0:56
on top of my cauliflower mashed potatoes
0:59
'cause I'm cooking short ribs too.
1:02
All right, so I got my water boiling right here,
1:07
and you wanna just take your cauliflower
1:11
and cut out the stalk.
1:14
So now we're just gonna cut our florets up,
1:20
and I'm gonna get as much of the stalk out as I can.
1:28
And then I'm gonna cut 'em down a little bit more,
1:34
and we're gonna drop these in boiling water,
1:39
and we're gonna cook 'em for about 10 minutes.
1:51
because it just makes it easier to get that cauliflower
1:58
It's about ready to boil.
2:01
So I'm just gonna dunk our pot down there
2:08
and give it about 10 minutes.
2:12
We couldn't find the pot that actually goes with this,
2:17
because we are from the school of make-do.
2:21
I've been making do all my life. (laughs)
2:25
It's been 10 minutes.
2:27
I've been cooking about 10 minutes,
2:28
and they're fork tender, y'all.
2:34
getting all the water out of it
2:36
because cauliflower naturally has water in it.
2:41
Your raw cauliflower contains water,
2:44
and then you put it down in water,
2:46
so it's got double-triple water.
2:49
So that's why I like cooking it in my colander pot.
2:54
Now I'm gonna transfer it over here
2:58
to my other colander,
3:02
and I'm gonna let that cool some.
3:06
And then I'm gonna show y'all what I have been doing wrong
3:12
All right, I'm gonna show y'all the big reveal,
3:15
and it may be something y'all already knew.
3:18
I may just be a little late to the game,
3:24
why my cauliflower mashed potatoes
3:27
were like a soupy mashed potato.
3:32
So you need to get you a big enough rag,
3:39
and squeeze and squeeze
3:42
and squeeze and squeeze.
3:46
See, all that water would be in our mashed potatoes,
3:50
every drop of it. - Wow.
3:53
- [Paula] And we don't want that.
3:54
And you do have to let it cool a little bit
3:56
because even though I did let these cool for a minute,
4:04
it's still really hot.
4:15
- [Gabby] It makes total sense now
4:16
when you think about it. - I mean,
4:17
how much sense does that make?
4:21
Right, now I doubled this one for the first go around,
4:24
so I'm just gonna do this in a single.
4:29
And you'll want to make sure you're using clean dish rags.
4:34
And I shake 'em out real good
4:36
to make sure they don't have any fuzz
4:37
or hair that was left in the dryer.
4:48
Y'all are just not gonna believe how good these are.
4:53
And when I made them last week,
4:58
I just popped 'em in the microwave and reheated 'em.
5:00
They were just as good
5:03
the second go around as it was the first.
5:10
Okay, dirty clothes that one goes into.
5:14
Won't be using that one again.
5:27
Look at that ball of cauliflower.
5:30
- [Gabby] It's like a little pizza dough.
5:31
- It's gonna be so good.
5:33
All right, now we're gonna come down here
5:37
and put it in our food processor.
5:40
Now I'm gonna give it
5:46
(food processor whirring)
5:53
All right, now I'm gonna add some cheese,
5:59
maybe a fourth of a cup of cheese, and that's Gouda.
6:02
That's Gouda cheese that I had left over
6:04
from a squash casserole that I made for us last night.
6:18
fourth of a cup of sour cream
6:22
and then a couple of tablespoons of butter.
6:29
Now we wanna make sure
6:33
that we got it salty enough.
6:37
And I think I'm gonna use the ground.
6:45
I like the big chunks.
6:55
(food processor whirring)
7:03
You know what, I squeezed that so good
7:05
I might need a little cream in it.
7:07
And I'm going to add just a little bit,
7:14
just a little drop of cream.
7:22
we're gonna make sure
7:26
that it's all mixed up together.
7:30
Give it a little taste.
7:40
It's so good, I'm gonna put another pinch
7:43
of butter in there (laughs)
7:47
and another little bit of salt.
8:00
What does that look like?
8:02
- [Gabby] Mashed potatoes.
8:03
- [Paula] Looks like mashed potatoes, doesn't it?
8:09
- [Gabby] I wouldn't make the difference.
8:18
And I could even do without the cheese.
8:21
- [Gabby] Gonna say I wouldn't...
8:22
- If you didn't want any fat from cheese.
8:27
I just got a second dip.
8:28
Y'all want second dip? (laughs)
8:31
- [Gabby] It was good.
8:39
And I hope y'all will love it
8:41
as much as myself and my family loves it.
8:49
And like I said, when you're ready to serve it,
8:53
just put a little piece of plastic wrap on top
8:56
and pop it in the microwave
9:04
and you'll have some happy, happy campers.
9:07
And for real authenticity,
9:13
I'll put a little dollop of butter, a little fresh parsley.
9:24
Oh, it smells so good.
9:26
It smells so earthy, Eddie.
9:28
- [Eddie] I love the smell of parsley.
9:30
- It just smells earthy and clean and natural.
9:36
Okay, so just a little parsley on top,
9:41
and it's ready for the oxtails
9:45
or for a turkey or for country fried steak
9:52
or just for the fun of it. (laughs)
9:55
So I send y'all love and best dishes.
10:05
Hey, y'all, it's Paula Deen.
10:07
Now, if you enjoyed this video, be sure to like it
10:10
and click the subscribe button as well as the notification
10:14
and bail to be alerted when I post a video.
10:18
Love and Best Dishes Y'all.
