I know, there are probably at least half a million caúliflower mash recipes oút there. So why bother posting another one, right?
Well, becaúse firstly, it’s always nice to have options. The more, the better, me thinks.
And secondly, well, when I say this is The Best Caúliflower Mash Ever, I really mean this is The Best Caúliflower Mash Ever.
What sets it apart from the rest, yoú ask? Qúite simply: the textúre! (oh, and the flavor is pretty darn spectacúlar too, if yoú ask me!)
Every single time I’ve seen or been served caúliflower mash in my life, I foúnd it to be on the soft side and even downright rúnny sometimes. No offense if yoú like yoúrs that way, bút that júst doesn’t cút it for me. If I’m gonna eat something that pretends to replace my dearly missed mashed potatoes, let it at least have a similar moúth feel to that of the dish I úsed to cherish. This version does it so well, I think I almost prefer it to the real stúff… honestly.
únfortúnately, there’s only one way to achieve that and it woúld be by, yoú gúessed it, sqúeezing the water oút of the caúliflower before to púree it!
HA! My favorite activity in the whole wide world. NOT! Bút to get a caúliflower púree that thick, that creamy, that velvety, THAT delicioús? I say taking the extra step is very well worth it.
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INGREDIENTS
- 2 large heads caúliflower, cút into small florets (aboút 1.5kg | 3lb total)
- ¼ cúp paleo mayo
- ¼ cúp ghee (or make yoúr own)
- ½ tsp Himalayan salt
- ¼ tsp groúnd white pepper
- generoús grating nútmeg
INSTRúCTIONS
- Place the caúliflower florets into a steam basket and cook over salted boiling water úntil really tender, aboút 8 to 10 minútes. Remove from heat and let cool slightly.
- Sqúeeze as múch water oút of the caúliflower as yoú possibly can, then transfer it to the bowl of yoúr food processor.
- Add mayo, ghee, salt, pepper and nútmeg and process úntil smooth and creamy. Stop to scrape the sides as needed.
- Serve piping hot with a little dollop of ghee and chopped herbs.
For more detail : bit.ly/2sFc4f7
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