Re: Cauliflower Substitution

In rec.food.cuisine.jewish  I read this message from Brian Mailman
<bmailman@[EMAIL PROTECTED]
>:

>There's a recipe for a garlic saffron soup I want to make for a benefit 
>dinner I'm hosting (On occasion I auction off my services for a "chef's 
>table").  It calls for potatoes to thicken and bind the soup.  Has 
>anyone used cauliflower for the same purpose?  It would seem neutral 
>enough, especially if not overcooked, and not affect the flavor too 
>much, but I want to make sure from someone with first-hand experience 
>with it.  Perhaps half potato/half cauliflower?
>
>I'd experiment and run up a trial batch, but saffron is a bit too 
>expensive for that <G>.
>
Cauliflower does not have the starch of potatoes and will not thicken or
bind your soup. If you substitute for potatoes and still want the same
texture, you will have to use flour, either in a roux or as a slurry.
Cornstarch thickens, but probably will not work as well. 

Let me know if you want more details.

Susan Silberstein

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