Each unmarried time I’ve seen or been served cauliflower mash in my life, i found it to be on the smooth facet or even downright runny from time to time. No offense if you want yours that manner, however that just doesn’t cut it for me. If I’m gonna consume some thing that pretends to update my dearly missed mashed potatoes, permit it at the least have a comparable mouth feel to that of the dish I used to cherish. This model does it so properly, I suppose I nearly pick it to the actual stuff… truely.
Unluckily, there’s only one manner to obtain that and it would be through, you guessed it, squeezing the water out of the cauliflower before to puree it! HA! My favored interest within the entire huge world. not! however to get a cauliflower puree that thick, that creamy, that velvety, THAT delicious? I say taking the extra step could be very nicely really worth it.
INGREDIENTS
- 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
- ¼ cup paleo mayo
- ¼ cup ghee (or make your own)
- ½ tsp Himalayan salt
- ¼ tsp ground white pepper
- generous grating nutmeg
INSTRUCTIONS
- Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
- Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
- Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
- Serve piping hot with a little dollop of ghee and chopped herbs.
Please Visit @thehealthyfoodie.com For more instructions!
