CAULIFLOWER MASHERS

Many will be hard-pressed to distinguish this dish from conventional mashed potatoes—only it is far more flavorful and delicious.  It is also largely “carb-free” (starch-wise), yet contains fiber and a very nourishing blend of nutrients.  Use it as you would mashed potatoes and never miss potatoes again.

Ingredients:

  • One head cauliflower
  • One-half lemon
  • Garlic clove (crushed or minced)
  • KerryGold (or raw, grass-fed) butter – two or three tablespoons (or as much as desired)
  • Cream Cheese or creamy goat cheese (optional if casein sensitive or undesired)
  • Celtic/Himilayan sea salt
  • Pepper (if desired)
  • OPTIONAL:  Sauté diced onions and/or shitake/maitake mushrooms in butter

Directions:

-Fully steam the head of cauliflower until fairly soft (but not completely lifeless).

-Transfer cauliflower to a large mixing bowl and mash thoroughly

-Squeeze in the ½ lemon (juice)

-Add garlic, butter, cream cheese (to taste), and/or optional sautéed onions/mushrooms and blend

-For an extra creamy texture add blended contents to a blender and whip up until creamy smooth

-You can add an extra pat of butter on top when serving, if desired

-Feeds 4 (give or take)

Comments

  1. Luke says

    I was blown away on how delicious this recipe turned out. I ended up sautéing onions, garlic, and cumin seeds, then adding them to the mix.

  2. Jeanmarie says

    I’d made cauliflower mashers before but this version is better. The cream cheese is a great addition! I also used a hard grated cheese, a Spanish sheep’s milk cheese, to add a bit of savory flavor.

  3. Nancy says

    I beat in an egg to the hot mash, along with the butter, and a bit of cream, just as my grandmother did with mashed potatoes. The egg gives it color and body and a bit of protein. Delicious.

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