Silky Satiny Cauliflower Mash
Prep time: 15 minutes | Cook Time: 10-15 minutes | Ready Time: 30 minutes
We can’t believe how RICH and CREAMY and DECADENT cauliflower can become when whirled up in the blender with coconut milk and ghee. “Cauli” mash is a wonderful low carb alternative to mashed potatoes, so good, in fact, that we are partial to this versatile and less decadent side dish.
1 small onion, chopped
1½ Tbsp ghee (clarified butter)
fine sea salt
freshly ground pepper
1 large head cauliflower (8-9 cups florets)
4-6 C water or vegetable broth
about 1 C coconut milk or cream (see note)
1/2 tsp chopped thyme, optional
1 small onion
1 large head cauliflower
vegetable broth (optional)
1 can coconut milk or coconut cream (unsweetened)
Cook the onion in a medium pot with ghee, salt and pepper until tender, about 10 minutes. Add the cauliflower and fill with just enough water (or vegetable broth) to cover, about 4-6 cups. Stir in more salt, as water or broth should be well seasoned.
Bring to a boil over high heat, then reduce to simmer and cook for about 10-15 minutes, or until tender. Strain the cauliflower-onion mixture. Let cool for a few minutes. Add to high speed blender. Add about 1 C coconut milk for desired taste or texture. (See note). Season with more salt, pepper, thyme if using, and a pinch of nutmeg to taste.
Tip: For a richer version of cauliflower mash, coconut cream can work magic. Coconut cream is widely available at most supermarkets, but make sure there is no sugar in it. Or, you can refrigerate a can of coconut milk (up-side down over night and then open and skim off the cream! (Native Forest brand works well.) The extra water can be used in smoothies. If you are short on time and do not have coconut cream on hand, coconut milk will work as well. You will need to adjust amounts based on your taste and texture preferences. If you want your mash to be super runny and smooth, but not too rich, add some cooking liquid instead of the coconut milk.