THE BEST CAULIFLOWER MASH EVER
As is the case with any other cauliflower mash recipe, you need to start by cooking the cauliflower. I’m a big fan of steaming mine.
To do that, simply place the cauliflower florets into a steam basket and cook it over salted boiling water until it gets really tender, which should take about 8 to 10 minutes.
You’ll then want to let it cool slightly. Not too much, though. No one wants to eat cold cauli-mash!
THE BEST CAULIFLOWER MASH EVER
Serves: Serves 4-6
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.