Tuesday, December 21, 2010

Creamy Garlic-Infused Cauliflower Mashers

Makes Approximately 3 Cups

Ingredients:
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 T. Clarified Butter (Ghee) or other fat (Bacon, Duck, or Olive Oil)
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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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!

4 comments:

kellgy said...
This comment has been removed by the author.
kellgy said...

Edited for grammar:

Thanks for providing a PDF option. It allows me to print a beautiful copy (pictures and all!) for use while preparing. I do not like worrying about spilling on or dropping my iPad while cooking.

jencereghino said...

You are welcome...I totally understand! Thank you for the feedback.

Happy Cooking!
Jen

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