- Instead of using cauliflower you could substitute in celeriac, parsnip, carrot or sweet potato.
- This dish can be made ahead and kept in the refridgerator for a couple of days or frozen for up to 3 months.
- 1 large cauliflower
- ½ Tbsp extra virgin olive oil
- 1 Garlic clove, finely minced (optional)
- Pink rock salt (or sea salt) & Pepper
- Chives (optional ~ for garnish)
- Chop the cauliflower into small florets. Don’t discard the larger stalks, these can be used too, but chop them up into smaller chunks.
- Steam the cauliflower for 6-8 minutes over boiling water until pieces are soft. Steaming preserves most of the nutrients but if you don’t have a steamer then gently cook in lightly boiling water until soft. To add extra flavor you could cook the cauliflower in vegetable or chicken stock.
- Once cooked leave the cauliflower to drain in a colander for a couple of minutes, then transfer to a food processor or blender and add all the other ingredients except the salt & pepper and chives if using.
- Blend up the ingredients until they become smooth and have a mashed potato consistency. If it is too thick add a little more olive oil or stock (veg/chicken) until you are happy. I quite like this with a little bit of texture but if you want it really smooth, then pass it through a sieve to remove all the lumps.
- Season to taste, serve hot with scattered chopped chives for garnish.
Spice it up!
For a spicier flavor add in ½ tsp of ground coriander, ½ tsp of ground cumin and a ¼ tsp of ground turmeric at the blending stage.
The turmeric gives this dish a lovely vibrant yellow colour.
Instead of chives sprinkle with fresh coriander leaves.