I made this amazing creamy mashed cauliflower for the first time today (not sure why it took me so long to make it this way!), using my food processor. In the past I would simply mash the cauliflower with a fork, missing out on it’s delicate, almost whisper-like creaminess. A friend who shared lunch with me thoroughly enjoyed it.
It was possibly the combination of the ghee (or grassfed butter) and extra virgin olive oil together that contributed to this creaminess. Rosemary added a gorgeous subtle flavour to round this off. My friend mentioned that you would never know you were eating cauliflower!
Ingredients
300g cauliflower florets
1 tblsp ghee or melted coconut oil or grassfed butter
1 tbslp extra virgin olive oil
1/2 tsp fresh rosemary or up to 1 tsp other fresh herbs of your choice
Himalayan salt and freshly ground black pepper to taste
Here’s How
- Cut the cauliflower into small florets
- Add to a steamer and steam on high until it is fork tender
- Place the steamed cauliflower in a food processor or blender, along with the ghee or butter, or coconut oil, olive oil , rosemary, other herbs as preferred, salt and pepper.
- Puree until smooth and creamy.
- Serve as a side food item to your main meal
