THE BEST CAULIFLOWER MASH EVER
I know, there are probably at least half a million cauliflower mash recipes out there. So why bother posting another one, right?
Well, because firstly, it’s always nice to have options. The more, the better, me thinks.
And secondly, well, when I say this is The Best Cauliflower Mash Ever, I really mean this is The Best Cauliflower Mash Ever.
What sets it apart from the rest, you ask? Quite simply: the texture! (oh, and the flavor is pretty darn spectacular too, if you ask me!)
Every single time I’ve seen or been served cauliflower mash in my life, I found it to be on the soft side and even downright runny sometimes. No offense if you like yours that way, but that just doesn’t cut it for me. If I’m gonna eat something that pretends to replace my dearly missed mashed potatoes, let it at least have a similar mouth feel to that of the dish I used to cherish. This version does it so well, I think I almost prefer it to the real stuff… honestly.
Unfortunately, there’s only one way to achieve that and it would be by, you guessed it, squeezing the water out of the cauliflower before to puree it!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : thehealthyfoodie.com
Well, because firstly, it’s always nice to have options. The more, the better, me thinks.
And secondly, well, when I say this is The Best Cauliflower Mash Ever, I really mean this is The Best Cauliflower Mash Ever.
What sets it apart from the rest, you ask? Quite simply: the texture! (oh, and the flavor is pretty darn spectacular too, if you ask me!)
Every single time I’ve seen or been served cauliflower mash in my life, I found it to be on the soft side and even downright runny sometimes. No offense if you like yours that way, but that just doesn’t cut it for me. If I’m gonna eat something that pretends to replace my dearly missed mashed potatoes, let it at least have a similar mouth feel to that of the dish I used to cherish. This version does it so well, I think I almost prefer it to the real stuff… honestly.
Unfortunately, there’s only one way to achieve that and it would be by, you guessed it, squeezing the water out of the cauliflower before to puree it!
INGREDIENTS
- 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
- ¼ cup paleo mayo
- ¼ cup ghee (or make your own)
- ½ tsp Himalayan salt
- ¼ tsp ground white pepper
- generous grating nutmeg
INSTRUCTIONS
- Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
- Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
- .............................
for full instruction please see : thehealthyfoodie.com
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