OmManiPadmeOmelet said:[snip] I tried it one day as an experiment.
My housemate nearly inhaled them! I pureed them (with some of the can
water) in the blender, then nuked with butter and shredded cheese.The flavor was nearly identical to potatoes and the texture was smooth
and creamy, like whipped spuds. There was not that "sweet cauliflower"
overtone that whipped mashed cauliflower has...I dare you to try it, just on one small can!
And if you have an Asian market within reach they may have fresh water
chestnuts sometimes. So much better than canned they are worth the
trouble of peeling (a sharp paring knife and running cold water). The
flavor is so delicate, though, I would be cautious about using too
much, or too strongly flavored, cheese. -aem