Saturday, November 23, 2013

My New Favorite Mashed Cauliflower

When I first went Paleo, I tried making mashed cauliflower once and I miserably failed. It was gross, lumpy and watery at the same time, and didn’t taste good at all. I boiled it - ew. I used to love mashed potatoes and this was not an acceptable substitute. I was so turned off, I didn’t try again for at least a year and a half. Then the Urban Poser revealed the secret to the best mashed cauliflower with her Paleo Cauliflower Mash-Tinis. That woman is a genius, I swear. Go stalk her blog.

There is also a very similar method described in Beyond Bacon that uses lard, and I have made that version MANY MANY times as well. YUM. If you need a dairy-free recipe, I highly suggest you get that book! (hello, you need to get that book for Christmas!) Sadly, right now I don’t have a very good source for lard, so I am out. So I have come up with new flavorings that are my special touch on this already perfected method. I now love mashed cauliflower and make it once a week – at least. 

1 large head of Organic Cauliflower
5 tablespoons of grassfed butter or ghee
1 ½ teaspoons of Tessemae’s Cracked Pepper Roasted Garlic Puree
1 tablespoon of chopped chives
Sea Salt to taste (usually 1-2 teaspoons)

11.  Trim all the “fluffy” parts of the cauliflower head, and reserve the “stalk-y” parts for something else. This step is crucial for a creamy result. You can read more about this in the Urban Poser’s recipe.
22.   Bring one inch of water to a boil in a pot, and steam the trimmed florets for 11-12 minutes until they can be pierced easily with a paring knife.
33. Quickly transfer the steamed florets to a food processor and puree together with the butter/ghee, roasted garlic puree, and salt. Scrape down the sides at least once, and puree until the mixture is completely creamy.
44.  Add the chives and pulse a few times to incorporate.
55. Serve immediately. I dare you not to lick the bowl clean!
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