This recipe is so easy, so delicious, so versatile and universally loved. Even those who do not like cauliflower tend to like THIS dish!
How we love to use this recipe:
- Makes a great pairing with almost ANY other veggie (remember that veggies should take up half your plate). This FEELS like you are having a starchy veggie, but carb content is greatly reduced.
- As a topping for Shephard’s pie instead of the potato version.
- As a cream sauce! Mix with cooked quinoa and sautéed veggies and you have a creamy dreamy delicious meal.
- Add different spices each time you make it – turn it into a curry dish by using cumin, turmeric, or curry powder; make a dilly version by adding fresh or dried dill; add fresh or dried garlic for garlicky potato flavor . . . get the picture?
CAULIFLOWER MASH UP
Makes 4 servings
1 large head of cauliflower (can also use turnips or celeriac here as well)
¼ cup coconut milk, full fat from can, OR chicken broth
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste
Optional spices include dill, chives, curry, etc
Steam cauliflower until soft. Use blender, immersion blender or mixer to mash/blend cauliflower and coconut milk/broth (consistency of mashed potatoes). Add oil, spices to taste.
By the way, the purple in the picture is sauteed red cabbage – yum!