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!