Garlicky Mashed Cauliflower

Sides | March 23, 2015 | By

Garlicky Mashed Cauliflower
Yields 6
  1. 1 large head of cauliflower
  2. 1/3 cup of water - for pressure cooker
  3. 4 cloves of garlic
  4. 1/2 cup of canned coconut milk (full fat)
  5. 1 teaspoon celtic sea salt
  6. 1/4 teaspoon ground or micro planed nutmeg
  7. 1/4 teaspoon ground black pepper
  1. Wash the cauliflower, remove leaves and bottom of stem and cut into large florets. Peel the garlic cloves.
  2. Place the florets and garlic cloves in a steamer basket inside a pressure cooker with 1/3 cup of water.
  3. Attach lid and heat on high until brought to pressure. Cook the cauliflower and garlic at the highest pressure setting, according to manufacturer’s instructions, for three minutes. When the time is up use the fast release method (rinsing the pot in cold water) until the pressure is released and you can remove the lid. If you don’t have a pressure cooker, steam the cauliflower instead for 6-8 minutes, until tender.
  4. Pick out the garlic cloves and set aside.
  5. Place the cooked cauliflower in a large food processor and pulse until roughly chopped.
  6. Place the cooked garlic cloves in a saucepan with the coconut milk, salt, nutmeg and pepper, bring to a simmer and cook for approximately 5 minutes so the garlic and spices infuse the liquid. Use a fork to crush the softened garlic to aid in this process.
  7. Add the spiced liquid (garlic and all) to the food processor and process until very smooth.
Hearth and Honey


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>