Just want to comment about YOUR comment that mashed cauliflower should not be expected to taste like mashed potatoes:

It might be the “expecting” part that can make the difference. Our friend, a good cook and baker, and your honorary aunt, Aletta, makes scrumptious mashed cauliflower for her husband, who is diabetic and can’t eat potatoes. When she serves it at a dinner for guests, she doesn’t go out of her way to announce what it is. It tastes delicious, which people do notice. But they assume it’s mashed potatoes. I always thought that was because it tasted just like them. But now that I think about expectations, maybe it’s because the diners are THINKING it’s mashed potatoes, which helps them bridge any slight — or even not-so-slight — differences between the two dishes.

Also: Thanks for that plug for steaming as an option for softening food. Let’s keep in those vitamins! And since we were talking about flavor anyway, might as well add that steaming keeps in more of the flavor, also.

Well, now that I’ve covered just about my entire knowledge of cooking, guess I’ll sign off.

Love,
E-ma shelach