To be honest, I like anything that include cauliflower. Roasted in the oven with a tahini-lemon sauce, made into couscous with stir-fried vegetables, served with oatmeal or as it is in this recipe… I love it all. This recipe is really worth a try if you’re looking for an alternative to traditional mashed potatoes. This dish is light and perfect as a side dish at a nice family dinner or a dinner party with friends.
2 days in the fridge, 3 months in the freezer
blender or immersion blender
steaming basket (optional)
1 medium-sized cauliflower
2 cloves garlic, finely chopped
1 onion, finely chopped
1 tbsp ghee (or coconut oil)
3 tsp fresh time, finely chopped
1/2 tsp sea salt (or to taste)
1/4 tsp freshly ground pepper
a pinch of cayenne
¼ tsp ground nutmeg
splash of coconut milk (optional)
nutritional yeast flakes (optional)
Boil the cauliflower in water (or steam it using a steaming basket in a pan) for about 10 minutes until it is soft. In the meantime, heat the ghee (or coconut oil) in a medium-sized frying pan. Add the chopped onion and sauté until glassy. Add the garlic and sauté for another minute or so, stirring often. Drain the cauliflower and combine it with the other ingredients in a food processor or blender. You can also use an immersion blender to do this (or even a fork). Puree the cauliflower mixture until soft and creamy. Transfer to a serving dish and enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!