Need help finding the right product for you?
Cauliflower Mash
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking
What's great about it
I regularly make cauliflower mash to serve along side comfort food dinners such as osso bucco, almond crusted chicken schnitzel or oven baked fish. The trick to making the best cauliflower mash is not to over cook your cauliflower, so make sure to chop it fine before adding to your pot which lessens the cooking time to around 5 - 10 minutes. The next important note is not to add too much water or stock - you want to have enough just to be able to steam the cauliflower until tender and the water has mostly evaporated. Blend it whilst still hot and serve straight away. The final result will be a creamy, velvety white mash that tastes absolutely amazing.
Ingredients
1 cauliflower (approx 800g / 28 1/4 oz) finely chopped
1 onion, sliced
1 clove garlic, smashed
1 tablespoon olive oil
a little sea salt and white pepper to season
Method
- Saute onion and garlic in a large pot with the olive oil over a low to medium heat until softened.
- Add the fine chopped cauliflower and 1/4 cup water or vegetable stock.
- Cover the pot completely with a tight fitting lid and turn down to heat to a low simmer.
- Cook for 5 - 10 minutes, stirring half way through and checking to make sure there is still enough liquid to steam the cauliflower. It's important not to overcook it to keep the fresh flavour intact.
- Remove from the heat and place into a good high speed blender like a Vitamix.
- Season with a little sea salt and white pepper.
- Blend until smooth and creamy.
- Serve hot and enjoy with your favourite comfort food dishes.
Notes and Inspiration
Top with caramelised onion.
Make into a soup by just whisking though a little more vegetable stock.
Serve with oven crispy skinned salmon and smashed peas.
Serve along side oven roasted organic chicken scented with thyme and lemon.
More healthy recipes from Teresa Cutter
Shop The Story
Shop The Story
Related
Caramelised Onions
The other day I got asked about is "how to make caramelised onions" ? It's...
Smashed Green Peas + Pan Roasted Salmon
Here's a quick + easy gourmet dinner to cook in around 10 minutes. I love...
