How to make cauli-mash

Recipe from: 12 June 2015
recipes, Banting, LCHF

Ingredients 7
Servings
Time
  • 1
    head of cauliflower – stalk and all, just remove the leaves
  • 1
    Tbs
    butter
  • 1
    Tbs
    cream
  • 1
    tsp
    olive oil
  • 1
    egg yolk
  • 1/2
    cup
    grated Parmesan or other hard cheese
  • salt and pepper to taste
 

Method

 

Preheat your oven to 180°C.

Chop the cauliflower roughly into florets (this will speed up cooking time rather than leaving it whole).
Steam the cauliflower in a vegetable steamer until cooked. You could boil the cauliflower, but it retains nutrients and flavour much better if steamed.

Once a knife can be easily inserted into the thickest part of the stalk, it’s cooked. Remove from the steamer and allow the excess moisture to drain and steam off.

Meanwhile, in a blender add all the other ingredients and once the cauliflower has cooled off a bit, add it to the blender and blitz everything together until completely smooth.

If you plan to use it as a topping for a dish like cottage pie, then scoop it over the dish and bake as usual.
If you're serving it as a side dish, then put it in an oven-proof dish and leave it in the oven for roughly 10 minutes to keep warm while you prepare the rest of the meal.

Serves 2 as a side or topping for one main meal.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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Read more on: lchf  |  banting  |  recipes
 

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