Makes Approximately 3 Cups
Small Head (or 1/2 Large Head) Cauliflower, trimmed of leaves and cut into large florets
Small Potato (not necessary, but adds some extra body to the mash), peeled and cut into 2" chunks
3 Cloves of Garlic, peeled and smashed
1/2 Can Coconut Milk (full fat)
1 T. Garlic Powder (this is what I use)
Sea Salt and Black Pepper, to taste
Chives, for garnish
- Place the cauliflower florets and potatoes (if using) in a saucepan and add water to just cover potatoes (cauliflower doesn't need to be submerged, as it will steam). Bring to a boil and cook, covered, until fork tender, about 15 minutes.
- Just before the cauliflower and potatoes are ready, in a small saucepan over low heat, combine the butter and garlic and heat until the butter is melted and the mixture is hot. Add the coconut milk and bring to a boil. Reduce heat to low and add garlic powder; simmer for about 7 minutes. Season with sea salt and pepper, to taste.
- Drain the potatoes, transfer to a food processor. Add the coconut milk mixture and puree until smooth. Alternatively, push them through a ricer or food mill placed over a warmed bowl and use a fork or beaters to mix in coconut milk mixture.
- Garnish with fresh snipped chives and serve.
I served these mashers with Cedar Plank Salmon, cooked with a little BBQ Sauce...so good!
I decided to add a small potato to my cauliflower mash, because I don't really love the texture (a little watery) of plain mashed cauliflower. I used to make these really rich and super tasty garlic mashed potatoes with lots of butter and even more heavy cream...this is my tribute to them. And, I have to say...this version is pretty awesome!