How to make cauli-mash

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Mashed potato Banting substitute = "Fauxtato"

By Food24 June 12 2015
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Ingredients (7)

1 cauliflower — head, broken into florets
1 Tbs butter
1 Tbs cream
1 tsp fresh chillies — 573
1 eggs — yolk only
1/2 cup parmesan cheese — grated
salt and freshly ground black pepper — to taste
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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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