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
  1. 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.
  2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
  3. Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
  4. Serve piping hot with a little dollop of ghee and chopped herbs.

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