THE BEST CAULIFLOWER MASH EVER
THE BEST CAULIFLOWER MASH EVER
Now there’s only one thing left to do: serve your delicious cauli-mash with a little dollop of ghee and a sprinkle of chopped fresh herbs.
Here’s a tip for you: if like me you enjoy eating your puree really piping hot, throw it in the microwave for a few seconds before to serve it. It’ll make even it fluffier!
Oh, and I don’t think I need to tell you what to serve this with. It goes good with just about anything!
Except maybe for pie… maybe!
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.
Recipe Adapted From THE BEST CAULIFLOWER MASH EVER @ thehealthyfoodie.com
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