Substituting cauliflower for potatoes?

[kawboy]

Not smoking related, but figured someone would have an opinion. I used to make fish chowder for new years day. This year I got the spear-house out late, and didn't have any northern. Now that the northerns are cooperating, and I have enough for pickling, it's time. The chowder(an old family recipe) calls for potatoes obviously. Being diabetic now, they are a no-no. Has anyone subbed the potatoes out for cauliflower in soups? How do they hold up? We've made mashed cauliflower quite a bit and it is good. I don't really want to wreck a pot of chowder if someone knows its not a good swap. Thank you for any input.

 

[ravenclan]

I being diabetic i found this on the net. tried it and it was good not as good as the potatoes but still good.

the size you cut the cauliflower is up to you but i like mine cut small but not to small. cooks better and better "bite"

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
4. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, garnished with bacon and parsley, if desired.

 

[SonnyE]

I don't know about using Cauliflower as a substitute in Soups or Chowders, but I know I like Cauliflower as a substitute for potatoes.
I'll do some huntin for Ya.

As I suspected, it is widely accepted as a substitute.
Is it possible to prepare everything without the cauliflower, then do some batch testing by adding small amounts to your fish chowder base?
And Please, I'd like to see and hear of your thoughts and how you like it.
We have Diabetics in our family. So I'm very interested.
Thank You, Kawboy.

 

[kawboy]

I suppose I could add them as the potatoes, but watch how long they take to get soft, but not fall apart. I'll keep you posted when I make it this weekend. Thanks for the responses.

 

[R Blum]

I love mashed cauliflower instead of mashed potatoes.

 

[atomicsmoke]

You can just skip the potatoes. I never use potatoes in chowder and when i eat out i ask them nicely for as little potatoes as possible. Sometimes works.

If you have to have a potatoe-like veg in the chowder i suggest daikon radish. I use it a lot in soups. While is no potoatoe it's closer to it than cauli. You can even use it for thickening. Don't get me wrong: cauliflower is awesome, but i dont think it will feel anything like potatoes in chowder.

 

[chef jimmyj]

I would suggest a Par-Boil then add to the chowder at the end. The high Sulphur content of Cruciferous Veggies, Cabbage, Cauliflower, Broccoli and Turnips, can over power a soup. Turnips would make a great substitute in form and texture. At 4.2g total carbs per Cup of cubed Turnips, they are a third of the carbs in potatoes. Over cooking brings out the strong flavor, so par-boil until tender firm and add to the finished chowder...JJ

 

[xray]

Have you tried celery root? I have cubed it and placed it in soups and pot roast with good results.

I’m not sure how well it works mashed or used as a thickener. But if you’re subbing out cubed potatoes in a chowder, it will be fine.

 

[xray]

Also what JJ said, turnips are a good substitute as well.

 

[kawboy]

I would suggest a Par-Boil then add to the chowder at the end. The high Sulphur content of Cruciferous Veggies, Cabbage, Cauliflower, Broccoli and Turnips, can over power a soup. Turnips would make a great substitute in form and texture. At 4.2g total carbs per Cup of cubed Turnips, they are a third of the carbs in potatoes. Over cooking brings out the strong flavor, so par-boil until tender firm and add to the finished chowder...JJ

Haven't had turnips in years! Does sound like a good option.

 

[SecondHandSmoker]

You could also try jicama.

 

[kawboy]

You could also try jicama.

I don't even know what language you're speaking there☺.

 

[SecondHandSmoker]

I don't even know what language you're speaking there☺.

Jicama, AKA Mexican Turnip or yam bean.

 

[zwiller]

I am not fit nut but do workout and lift regularly (because I like to eat and drink) and have learned ALOT about nutrition mainly because there is so much BS floating around, and potatoes being bad for diabetes is... https://www.masteringdiabetes.org/potato-nutrition/

 

[kawboy]

I am not fit nut but do workout and lift regularly (because I like to eat and drink) and have learned ALOT about nutrition mainly because there is so much BS floating around, and potatoes being bad for diabetes is... https://www.masteringdiabetes.org/potato-nutrition/

They definitely jack my blood sugar WAY up.

 

[idahopz]

I made a cream of cauliflower soup for New Years, and a friend in food service commented on how good it was. As long as foods are spiced correctly, you can do just about anything and it will be good.

 

[chef jimmyj]

Jicama is tasty but stays pretty crunchy, even cooked. More like Water Chestnuts than Potato when deep fried. I'm not sure what you would get simmering in water or a soup for a long time. Might be an interesting result...JJ

 

[zwiller]

They definitely jack my blood sugar WAY up.

Not many people I know would eat a potato for a meal.

BTW the best sub for potato from a health point of view is cauliflower as it has zero carbs. Turnips have less carbs that potato but still have a fair amount.

 

[SecondHandSmoker]

Jicama is tasty but stays pretty crunchy, even cooked. More like Water Chestnuts than Potato when deep fried. I'm not sure what you would get simmering in water or a soup for a long time. Might be an interesting result...JJ

That is true about jicama.

I usually cut the jimaca into cubes and then pressure cook for 50-60 minutes with a slow release.

Jicama will be close to potatoes, but still not the real McCoy.

 

[zwiller]

Little difference in carbs between jicama and potato.