Wednesday, February 26, 2014

Fluffy Mashed Cauiflower Recipe {Paleo Basics}

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.

Pinit

Fluffy Mashed Cauliflower (with Roasted Garlic)
Paleo and Whole30-approved
(2-3 servings)
-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:
-Chives
-Dill
-Horseradish or wasabi
-Garlic
-Bacon
-Curry
-Chilies

Goes great with:
-Swedish Meatballs
-Perfect Roast Beef (dill-horseradish fauxtatoes, anyone?)
-Alton Brown's Pot Roast
-Baked Herb Steelhead Trout
-Ina Garten's Perfect Roast Chicken




2 comments:

  1. Hi, I love this recipe.
    Two questions:
    1) Did you mean "Roast it 400 degrees for 30-25 minutes." ?
    2) what is Whole-30?

    Thanks for sharing your wonderful recipes.
    If I use a recipe here, may I blog about it and post the recipe if I use my own photos and link to your site?
    My blog is http://lowcarbodyssey.blogspot.com/

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    Replies
    1. Hello!

      1. Good catch!
      2. The Whole30 is a strict paleo 30-day challenge. Sort of like a kickstart. If you're interested, this book is a great read: http://goo.gl/8R9QNE
      3. If you feature any recipes from Worthy Pause, I just ask that you don't post the entire recipe on your own site. For example, here's a little shout out to something I made from another blogger recently: http://www.worthypause.com/2014/02/cold-sesame-cucumber-noodles-from-well.html

      Thanks so much for reading! :)

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