Sometimes the silky smooth feel and buttery taste of mashed potato has just got to happen. If only white potatoes weren’t on the Paleo palette.
Enter Cauliflower Mash. I was a sceptic the first time I tried it. But it was actually gosh-danged tasty and fooled my vegetable alert button (yes I’m not as big a fan of veg as I should be but I am successfully improving).
The only challenge is that I recommend you get access to a good food processor, whizzer or Thermomix. If you don’t own one, borrow one from a friend and it’s super easy to whip up. Otherwise you’ll get a great wrist workout with a potato masher.
1/2 Cauliflower, roughly cut into large chunks
Water or stock
Butter, pat of unsalted
Salt and pepper to taste
PLACE cauliflower in medium saucepan.
COVER cauliflower with water or stock. If using water, add a tsp salt.
BRING to a low boil and cover pot.
COOK for approximately 10 minutes or until cauliflower is soft when pierced by a fork.
DRAIN water/stock and store for use as soup or in later dishes.
BLEND cooked cauliflower at high speed until smooth.
ADD pat of butter and whiz a bit longer until thoroughly mixed in.
SEASON to taste.
SERVE with snags (= sausages for our American followers), eggs… pretty much anything you’d normally have with mashed potatoes.