MASHED CAULIFLOWER

SERVES 2 to 4 I grew up in diner country, where creamy mashed potatoes were a standard side dish that almost defined a balanced dinner. (Hello, meat and potatoes!) This cauliflower proves that starch is not a requirement for comfort. Snuggled under a hearty beef stew or savory meatballs, mashed cauliflower is worthy of special blue plate status. INGREDIENTS • 1 bag (16 ounces) frozen cauliflower florets • 1 garlic clove, crushed (about 1 teaspoon (5 ml)) • 1 1/2 tablespoons coconut oil • 1/2 cup (480 ml) coconut milk • salt and black pepper, to taste • 1 tablespoon (15 ml) plus 2 teaspoons (10 ml) dried chopped chives DIRECTIONS 1. Cook the cauliflower according to the package directions until it’s very soft but not waterlogged. Drain the water from the cauliflower and place the florets in the food processor. 2. In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper for about 1 minute. 3. Puree the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon (15 ml) of chives. Process for about 10 seconds. Taste and adjust seasonings. Sprinkle with the remaining chives before serving.

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Mashed cauliflower is the paleo answer to mashed potatoes: frozen florets pureed with warm coconut milk, garlic, and a shower of chives until silky. It is on the table in about 15 minutes and never watery if you drain well. Comfort food, without the spuds.

Pro Tips

• Cook the florets until very soft, then drain thoroughly. Even a little leftover water thins the puree.
• Warm the coconut milk with the garlic and coconut oil before adding it. Cold liquid makes a gummy rather than silky puree.
• A food processor gives the smoothest result. Stop as soon as the mixture turns creamy so it does not go gluey.
• Frozen cauliflower is a genuine shortcut here, no chopping required, and it purees just as well as fresh.
• Make it your own: stir in roasted garlic, top with crispy bacon, or finish with extra chives and a knob of ghee.

Frequently Asked Questions

How do I keep mashed cauliflower from being watery?

Drain the cooked florets very well and warm the coconut milk before blending. If the puree is still loose, keep processing briefly, since the cauliflower absorbs liquid as it breaks down.

Can I make mashed cauliflower ahead?

Yes. Refrigerate it for up to 3 days and rewarm in a saucepan over medium-low heat, stirring and adding a splash of coconut milk to loosen.

Does it taste strongly of cauliflower?

Only mildly, since the coconut milk and garlic round it out. For an even gentler flavor, use frozen florets and simmer them until very soft before pureeing.

Can I use fresh cauliflower instead of frozen?

Absolutely. Cut a head into florets, steam or boil until very soft, and proceed the same way. You will need about 1 1/2 pounds to match a 16-ounce bag.

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