Karen,

I use my potato ricer to squeeze the liquid out of the cauliflower. Works like a dream. Gives me wonderful texture.

The ricer is a good idea. There are some recipes around here (look at the bottom of the page) for faux 'tatoes that add a few other things for variations on just plain cauliflower.

Good idea! The key to making a good cauliflower mash is getting most of the water out of the cauliflower.

Karen

can someone tell me where to find a ricer, i have looked in every store within a 50 mile radius of my house, also have checked consignment stores, flea markets and garage sales, i doubt a sifter would work right? lol

In case anyone is wondering, a ricer looks like this



Are there any Italian hardware stores where you live? They should have them because they are perfect for ricing the potatoes to make gnocchi.

You can also press the cooled cauliflower between 2 plates or put it in a towel and wring it dry. The best method I think is pureeing the cauliflower and letting it sit in a paper towel lined seive over a bowl in the fridge for 4 hours or up to overnight. It gets out lots of the water. Microwaving the cauliflower to cook it works well too. The cauliflower doesn't get as water logged.

Karen

Just my two cents, but I steam mine in one of those metal steamer baskets, over half an inch of water in the pot, and it comes out quite dry!!!

Thanks for that tip, wils.
Cause every time I've tried to make this dish, it comes out too soupy.
I'll try your method next time.
NY Nan

You can also chop it and squeeze it in cheesecloth.

They have them on ebay, ricers.

I cook mine covered in the microwave with no water. Cauliflower is such a sponge!!