So I did it. I finally mashed some cauliflower.
I’ve been reading about it on all the Paleo blogs. Mashed Cauliflower that’s just like mashed potatoes! After my successful cauliflower ricing experiment, I decided it was time to give it a shot.
I decided to mix a few recipe techniques together. I roasted the cauliflower instead of steaming it, I opted yes for adding roast garlic, and because I was roasting it, I could spice it too. Basically, I wanted garlic, curry, and cauliflower to be involved and kind of made it up as I went.
It turned out like this:
Not *quite* like mashed potatoes, especially not like how most pictures I came across looked. More like a couscous than potato situation. I think my food processor was just too old or too small to mash cauliflower properly. Or maybe roasting it made the outside less mashable.
In any case, I did multiple taste tests while mashing it, and yep, still garlic curried cauliflower, which basically means I couldn’t go wrong.
Here’s what it cost me:
Not gonna lie, I actually think that’s pretty steep for a side, especially considering the cole slaw was only $0.72 per serving. But these are 4 heaping servings, and the way I’ve been using it the last few days hasn’t come close to 1/4 of the amount I made, so I’d say it’s more like $0.50 per use:
If I don’t stop myself though, I could very easily polish the entire thing off in one sitting. It is that good.
Stuff to buy:
- olive oil
- curry powder
Stuff to cut:
- cauliflower (you only need to use half of it (save the rest for ricing!), then cut it in roast-friendly chunks)
- garlic (chop off the top of a whole head of garlic, that’s it!)
Stuff to cook with:
- baking pan
- food processor
- aluminum foil
How to cook it:
- Preheat the oven to 400 degrees.
- Cut up the cauliflower and put in a big bowl.
- Toss in a few generous splashes of olive oil. Cauliflower absorbs stuff pretty fast, so even if it doesn’t look shiny, there’s a good amount of olive oil in there.
- Toss in some curry powder until it looks pretty evenly yellow.
- Spray the baking pan with cooking spray and pour the cauliflower onto it. Spread it around as evenly as you can, depending on how OCD you are.
- Chop off the top of the garlic head, put it in aluminum foil, splash a bit of olive oil on it, then close it up. Put it on the baking pan somewhere that it fits.
- Put it in the oven for about 40 minutes. You want the cauliflower on the mash-y side.
- Once it’s done, put the cauliflower in the food processor. Unwrap the garlic and throw all the cloves (all the cloves! Except one – eat one of them whole and you’ll want to roast all the garlic in your kitchen like that!) in the food processor with the cauliflower. (If your food processor is tiny like mine, you’ll have to spread the garlic around in the different batches.)
- Turn on the food processor and run it until the cauliflower looks like mash. Or until you realize it’s never going to look like mash.
- Whew! That’s it!