Cauliflower Mash makes a regular appearance in our household. I serve it as a side on a number of occasions, in particular alongside my Moroccan Lamb Stew (pictured below) throughout the winter months. It makes a wonderful substitute for potato mash and if prepared correctly, you will barely be able to tell the difference. For other potato mash substitutes, click here.
According to Dr Mercola, one serving of cauliflower contains 77% of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, potassium, and manganese. What’s not to love?
The trick to preparing cauliflower mash is to chop the cauliflower finely before cooking. This reduces cooking time. To achieve a nice, creamy texture, you don’t want to cook it all the way through and you will want to puree the cauliflower when it’s nice and hot.Print
For more information about the ingredients I have selected, just follow the links below:
- Salt: Why I swapped to Celtic Sea Salt
- The health benefits of bone broth (chicken stock)
- Coconut Oil: What you need to know.
- Things you should know before you buy coconut oil
The recipe for my infamous Moroccan Lamb Stew (pictured below) can be found in my Winter Recipe E-book.