I'm assuming most of you have watched the 4 "new" flours comparison video that's being released on Friday. I felt that the tigernut flour had a taste that reminded me a lot of potatoes. So this morning, I made a batch of my super silky mashed cauliflower, then added 2 TB of tigernut flour. I had Courtney taste it. Her face lit up as she said "this totally tastes like mashed potatoes".
The she said, "wait. I get a tiny bit of cauliflower at the very end. But when it first went in my mouth, totally potato."
The flour was a little gritty still, so for my next run, my plan will be to sift it into melted butter, then add the cauliflower and cream cheese, then hit it with the immersion blender. I figure the sifting will help with the grittiness and briefly cooking it in butter (I hope) will bring out more of the potato flavor.
I posted this here, because I don't feel there's much "test kitchen" left to do on it and it's more of an ingredient discussion. The addition of the tigernut flour would take a serving of the mashed cauliflower to 6g of net carbs.
Illegitimi non carborundum
I was wondering where you were going to go with the tigernut flour. If it will make cauliflower, taste less like cauliflower, I'll take the 6g of carbs. Hmm...or maybe in the gravy over those caulitaters.
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
@valkyrie Just to be clear, it takes a serving of mashed cauliflower from 4g net to 6g net -- so it's only adding 2g of net carbs.
Illegitimi non carborundum
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
