Sunday, January 5, 2014

Mashed Cauliflower

This is surprisingly good: the secret is to let it sit for 15 minutes or so, to give the flavors time to develop, and then gently re-heat just before serving. Serves 2-3

1 head cauliflower, washed, shaken dry, and cut into florets
3 TB or so of heated, unsweetened whole coconut milk (I use Native Forest)
Kosher salt & freshly ground black pepper
Garlic powder

Using a small paring knife, begin and the base and cut the florets off. Discard the trunk or save for another use.

Steam the florets about 15 minutes (do not boil, the cauliflower will absorb too much water!), until cooked through and very soft. Puree in a food processor using the metal blade. Add 2 TB of the coconut milk, pulse, and add more milk as needed to make a nice consistency, like mashed potatoes. Add salt, pepper, and a few shakes each of paprika and garlic powder. Resist the temptation to go overboard! Remember to blend everything thoroughly and let the flavors develop about 15 minutes, then taste again and correct seasonings.

Gently re-heat just before serving. This is great as a substitute for mashed potatoes, a vehicle for gravy, and as a topping for casseroles. It's delicious the next day as leftovers, too.

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