This is a simple recipe to master, and it’s great to have up your sleeve because it comes together in minutes and can “plug and play” just about anywhere. Bookmark it for quick access—but you’ll have it memorized in no time, and you’ll be able to make it without even looking. Just like mashed potatoes, cauli mash works well as a side to any roasted or grilled meat or fish. And once you’re an old pro at this basic recipe, you can jazz it up any way you like—for example, add a splash of coconut milk and fresh cilantro for a Thai flair, or replace the butter with ghee and add some curry powder for an Indian twist.
- 500 g small cauliflower florets
- ¼ cup home-made or store-bought chicken broth
- 50 g unsalted butter
- To garnish (optional)
- Freshly ground black pepper
- Sour cream or more butter
- Crumbled cooked bacon
- Snipped fresh chives or your herb of choice
1. Place the cauliflower, broth and butter in a microwave-safe bowl and cover with a lid or plastic wrap. Microwave on high until the cauliflower is fork-tender, about 6 minutes.
2. If you prefer a smooth texture, transfer the cooked cauliflower mixture to a blender and blend until smooth. (Be careful when blending hot foods.) For a chunkier texture, use a food processor and pulse the cauliflower to the desired consistency, or use a potato masher. Add a generous spoonful of sour cream or cream before blending or mashing to make this mash even richer. Blue cheese would also be dynamite if you’re a fan.
3. Serve as is or garnish with a light pinch of pepper and a dollop of sour cream, some crumbled bacon, and/or some chopped chives or your preferred herb.
Cook's note: If you have a small microwave and want to cook a large batch all at once, it’s better to cook the cauliflower in the oven. Start by melting the butter. Toss the cauliflower florets with the melted butter and roast at 200°C until the cauliflower is tender and gives easily when crushed with the back of a fork, 25–30 minutes. Remove from the oven and blend with the broth, salt, and pepper. The caramelisation of the cauliflower will give this version a slightly darker colour, but it will also provide a wonderful roasted taste.
Recipe extracted from End your Carb Confusion by Scott Parker with Eric C. Westman, MD, published by Penguin.