I tried those cauli-taters tonight, and I hear ya on the texture, M. Kinda like a dry, mealy potato. I liked the first batch I made, though... I steamed the cauli until it was mushy mush and it was pretty good! Then I thought I would be clever and add some tofu to smooth out the texture.
OMG was that ever nastayy! So I ditched it. Cauliflower is NOT a strong enough flavor to mask tofu. Then I took out the extra cauliflower I hadn't cooked to be quite so soft (thinking later I would just eat it plain, and I like my veggies al dente) and the texture of those taters was not that good. Oh, well...now I know.
