During the colder months I used to crave mash potato. It’s so warming and partners so well with those slow cooked stew, casseroles or even a piece of baked fish. I have recently come across a great alternative, cauliflower mash! It’s has a similar texture but you don’t have to add the high fat ingredients like butter, cream and milk. Cauliflower is a member of the cruciferous family of vegetables, quite often over shadowed by its green relation, the broccoli. This vegetable is low in calories, rich in vitamin C, K, potassium, magnesium, fiber and omega-3. Just like mash potato it is so versatile and there are so many different combinations of flavors you can add. I have decided to keep this dairy free but if you like creamy mash you can always add a bit of Greek yoghurt.
Cauliflower mash recipe
- 1 head of cauliflower
- 1 tsp olive oil
- Pink Himalayan salt and pepper (to taste)
- Fill a large saucepan with about an inch of water, and insert a steamer basket.
- Bring the water to a boil, and add the cauliflower florets.
- Reduce the heat and steam for 8 minutes
- Drain the steamed cauliflower, and transfer to the food processor.
- Add olive oil and process for a minute or to your desire consistence
- Added salt and pepper to taste