Re: Cauliflower Substitution

Susan S wrote:
> 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.

I have made cream of cauliflower before and basically just made it as a 
puree thinned down with cream and it's been OK.  But that may be because 
of the lack of other ingredients to thin it down as well as that I 
served it immediately.  This is going to be made sometime during the day 
and reheated.

 > 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. 

Thanks, but those aren't really options, because the object is to cut 
down on the carbs--there will be a couple diabetics at the table and I 
want to leave room for small ****tions of souffle <G>.

B/

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