Do you guys miss mashed potatoes? Because I don't. Not with this recipe at least. This cauliflower mash mimics that of potatoes and is easy to whip up in large batches to keep in stock for the week. Oddly, I like cauliflower in just about every form aside from florets...riced, mashed, pizza crust, etc. I think it's because it's so easy to flavor and manipulate - it really is a great substitute.
I've said this a few times for my other recipes, but you really cannot mess this one up. I'm actually pretty certain that no step requires much effort. In fact, I would trust a 7-year-old kid to make this mash without an issue...that being said, please proceed with caution prior to allowing a child to operate a blender....
- 1 large head cauliflower
- 3 cloves garlic, minced
- 2 tbsp ghee or grass-fed butter
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Coarsely chop your head of cauliflower into florets.
- Place your cauliflower florets and minced garlic into a medium saucepan. Pour in about an inch of water, turn heat on high and top with a lid. Steam for about 10 minutes, or until the cauliflower is tender. It's not really possible to "over-steam" with this recipe, so fear not...you can't mess this part up.
- The cauliflower should absorb the water by the time its done - if there is some water leftover, simply drain it out. Transfer the contents of the saucepan into a food processor or high speed blender. Add ghee/butter, olive oil, pepper and salt and blend until pureed.
- Store in an airtight container in the fridge!
Servings: 4-5 (depending on how large the side is)