Every single time I’ve seen or been served cauliflower mash in my life, I found it to be on the soft side and even downright runny sometimes. No offense if you like yours that way, but that just doesn’t cut it for me. If I’m gonna eat something that pretends to replace my dearly missed mashed potatoes, let it at least have a similar mouth feel to that of the dish I used to cherish. This version does it so well, I think I almost prefer it to the real stuff… honestly.
Unfortunately, there’s only one way to achieve that and it would be by, you guessed it, squeezing the water out of the cauliflower before to puree it!
THE BEST CAULIFLOWER MASH EVER
INGREDIENTS
2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
¼ cup paleo mayo
¼ cup ghee (or make your own)
½ tsp Himalayan salt
¼ tsp ground white pepper
generous grating nutmeg
INSTRUCTIONS
Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
Serve piping hot with a little dollop of ghee and chopped herbs.