Cauliflower Mash
This is a fantastic alternative to mashed potato! Make a big batch of it and pop it in the freezer.
Serve it with fish, pork belly, casseroles, as a topping for shepherd’s pie – it’s delicious!
The original recipe is here at the fantastic Nom Nom Paleo site.
Just break your cauliflower into medium size florets. Steam for around 40 minutes or until a fork easily pierces the florets.
A word of warning – do not over-steam the cauliflower. This will make a very watery mash. You need to be able to get a fork through it, but it also has to retain it’s structure and not turn to mush when you pierce it. Experiment and find what works best time-wise.
Allow the florets to rest for a couple of minutes uncovered so that the steam escapes. Then pop the cauliflower into a processor with plenty of lovely butter, salt and pepper (and some garlic if you like).
I find it easier to process a few florets with the butter, salt and pepper first, and then add additional florets through the top opening with the processor running. Doing it this way means that I don’t keep having to stop and take the lid off to stir.
We don’t have a very snazzy processor – a Moulinex Masterchef 650 – but I have to say it was a complete bargain from Ebay and has always worked like a trojan. I think we paid £30 for it five years ago and it was the best £30 we have spent for the kitchen.
If you are not limiting starchy vegetables you could blend with sweet potato or carrot mash for a change (especially nice on top of a shepherd’s pie).
This is also lovely with pork loins in onion and mustard gravy -see here for recipe.
