Cauliflower Mash

Mashed potatoes, though creamy and comforting,  are also high in carbohydrates and calories. Mashed cauliflower, on the other hand, looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough  BUT it has way fewer carbs.  It is also dense in vitamins and minerals, being a good source of vitamin C and managanese, both of which are antioxidants, and containing vitamin K and omega-3 fatty acids

This is one of the easiest cauliflower dishes to prepare- all you have to do is chop the cauliflower, boil, and mash!  We’ve added in some sautèed garlic in olive oil for extra flavour, but you don’t have to.

• Cauliflower Cooks Quickly - there’s no need to boil the cauliflower for more than 10 minutes. You’ll be able to tell when the cauliflower is done when it’s easily pierced with a fork.
• Let Cooked Cauliflower Stand - Just after draining, throw the cooked cauliflower back into the hot pot you cooked it in. Cover, then let it stand 2 to 3 minutes. During this time, the cauliflower will continue to steam and any extra moisture will reabsorb into the cauliflower. If you don’t do this, you risk the cauliflower being watery.
• Spice it Up - my recipe below is very simple and tastes creamy and light, but there are so many things you could do to spice up the flavours. Think of what you could do to mashed potatoes — this is the same.  Caramelized onions or scallions or, add a little smokiness with some cumin - or whichever spices you prefer. Anything goes.

Mashed Cauliflower (Vegan, Paleo)
Deliciously comforting garlic mashed caulfiflower.
Author: Emma Olliff, Dip NT CNM
Serves 2

Ingredients:

• Medium-sized head of cauliflower, chopped into florets (about 1 1/2 lbs.)
• 3 roasted garlic cloves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh chives, chopped
• salt and pepper, to taste

Directions:

1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.
2. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.
3. Note: If you can't be bothered to roast your own garlic, you can usually find roasted garlic cloves available in your local natural supermarket or farm shop.  Sometimes I’ll just use a 1/2 teaspoon of garlic powder instead, too!

​Emma xx