when i was watching jospehine make this, in my head i was thinking...what's wrong with potatoes? nothing. potatoes are the jam. but this cauliflower mash is AMAZING. i'm not really into trying new things, but jo has helped me to expand my palette...slowly but surely taking a few risks here and there and it hasn't disappointed.
and by the by, cauliflower is a great low carb option, much more nutritious than potatoes.
Vitamin K in potato 2% vs. cauliflower 10.7%
Vitamin C in potato 9.6% vs. cauliflower 45.8%
White potatoes, boiled without skin, flesh only, 1/2 cup (nutrition data source)
Cauliflower, boiled, 1/2 cup (nutrition data source)
enough of the health lesson. you get it! cauliflower wins.
(gluten and dairy free)Cauliflower Mash
To be honest, I was always very skeptical whenever I encountered recipes that tried to incorporate cauliflower into mac & cheese or something. I like my veggies, but something about mashing a pungent and cabbage-like vegetable like cauliflower and combining it with noodles never sounded right. I finally worked up the courage and tried Tim Ferriss’ "Coconut Cauliflower Curry Mash". It really rocked my world (and jami's too) and changed my view of cauliflower forever! I made a few changes to the ingredients and cooking techniques and made a version that I honestly think you will enjoy. This mash is nutty, sweet, and delicious! Simply good eats.Ingredients:1 small head cauliflower, about 3-4 cups florets1 tablespoon olive oil¼ cup roasted cashew nuts, crushed½ can unsweetened coconut cream (I use Trader Joe’s generic brand)½ teaspoon graham masala½ teaspoon ground cinnamon1 tablespoon butter, softenedsalt and pepper to tasteDirections:1. First, pull off as many leaves from the cauliflower as possible. Once it resembles a tree (“tree” of florets and “trunk” of stem), pull apart the florets by hand or using a pairing knife. Place them in a big mixing bowl. Set aside.
2. In a Dutch oven, heat the olive oil over medium-high heat. Stir in the cauliflower florets, season with salt and pepper to taste, cook until they are lightly browned, about 5 to 8 minutes. Add the crushed cashew nuts, coconut cream, graham masala, and cinnamon. Bring the contents to a boil, immediately reduce to a simmer, cover, and let cook for 20 minutes, or until everything tastes tender.
3. Remove from the heat, use a fork or a potato masher to mash cauliflower into a mashed potato-like consistency. Season with more salt and pepper to taste. Serve.
Cook’s Note:As a finishing touch, you can add a couple pinches of curry powder, or more cinnamon. Saigon cinnamon would definitely add an exotic flavor to this creamy dish.