Mmm... mashed cauliflower. Fauxtatoes. Mashediflower. Cauli-mash. Monster mash? Thought the best way to kick off my new Paleo Basics section would be with with this creamy mashed cauliflower because it's one of the easiest paleo side dishes of all time. There are a few tricks to getting the consistency right though—or you'll end up with a soupy wet slop.
In all fairness, you can turn that glop into actual soup, but you came for the mash and you shall get it. This recipe will be even quicker by subbing two regular cloves of garlic for the whole bulb of roasted garlic, but I just love the flavor that it adds. It's worth the extra effort if you have time.
Fluffy Mashed Cauliflower (with Roasted Garlic)
Paleo and Whole30-approved
-1 head of cauliflower, cut into florets
-1 head of garlic
-1/4 cup of chicken stock (add more or less depending on the consistency you like)
-1 T of olive oil (plus a drizzle on the garlic)
-a pinch or two of nutmeg
-sea salt and black pepper to taste
-optional: a drizzle of coconut milk or spoonful of yogurt
Cut the top off the whole head of garlic, drizzle olive oil on it, replace the top and wrap in foil. Roast the garlic at 400 degrees for 25-30 minutes. Squeeze out the roasted cloves into your food processor (you can also use an immersion blender, but it might not turn out as creamy).
Steam cauliflower for about 6-10 minutes on the stove, taking care not to overcook it. Overcooked cauliflower will mean soup. When it's finished, drain it well and dry the cauliflower on a towel if it's still really wet. Take care not to burn yourself. Add the hot cauliflower, salt, pepper and nutmeg to the food processor (if you're adding a bit of coconut milk or yogurt, do that now too) and press GO.
Slowly add the chicken stock and olive oil to the processor until you get your desired consistency (you might not need all of the stock!). It should be smooth, but still fluffy and standing up at least 70% of the way mashed potatoes do. Spoon this onto your plate, garnish with whatever you like best and EAT.
This dish also reheats well if you need to make it in advance.
My favorite flavor additions:
-Horseradish or wasabi
Goes great with:
-Perfect Roast Beef (dill-horseradish fauxtatoes, anyone?)
-Alton Brown's Pot Roast
-Baked Herb Steelhead Trout
-Ina Garten's Perfect Roast Chicken