I remember in the past (years ago) that when making mashed cauliflower, what started out as a healthy side dish, turned into a not so healthy side dish due to the amount of various dairy ingredients I added, e.g. Romano and Parmesan cheese, heavy cream, margarine, etc.
Years later, I found a completely healthy and simple to make version that was incredibly tasty. I didn’t need all those other ingredients to make it taste good. I only needed a handful of ingredients and voila, cauliflower mashed ‘potatoes’ that were quite nom nom.
Speaking of nom nom, that’s exactly where I found this recipe. So all kudos goes to Michelle Tam of nom nom paleo fame for introducing me to this recipe. She rocks! And she’s pretty darn funny too! J
This specific recipe can be found on page 155 of Michelle’s cookbook, ‘Nom Nom Paleo – Food for Humans’.
Without further delay, here’s the recipe:
- 1 Large head of cauliflower
- Kosher salt
- 5 Garlic cloves
- 2 tablespoons of ghee or grass-fed butter, such as Kerrygold
- Freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg (optional)*
Cut cauliflower into uniform pieces.
Place cauliflower and garlic cloves into steamer and season liberally with the kosher salt. Steam for about 10 minutes or until cauliflower is easily pierced with a knife or fork. Don’t worry about overcooking the cauliflower…you won’t.
Drain the cauliflower and garlic in a colander/strainer and then put it in a food processor using a regular sized chopping blade. Add the ghee or butter, pepper to taste, and nutmeg (optional). Pulse everything until smooth, ensuring not to overdo it. You want to have smooth creamy ‘potatoes’, not a processor full of soup. 😉
Notes: I’ve never been a fan of nutmeg. There are a few recipes in which I don’t mind it, but for the most part, I stay away from it. However, Michelle’s recipe lists it as an optional ingredient, so I went ahead and listed it to. Just know that’s not how I personally make my mashed cauliflower.
Also, I try to use as much of the head of cauliflower as I can. That means the stems too. I cut away all the green leaves, but I leave as much of the stem as possible. I slice the stems in equal parts and add them to the cut up florets as well.