Mashed Cauliflower with Herbs and Ghee

Posted by Danika Brysha on

mashed cauliflower

Cauliflower is pretty much the perfect vegetable (unless you have, well, company or a date or a bodycon dress to wear). From cauliflower “steaks to “rice” to our smashed variety, it’s capable of taking on an entirely different identity- like myself every 28 days. Chef Cathy serves up the perfect Smashed Cauliflower and it couldn’t be simpler. It also made it safely through airport security this morning so that’s got to count for something. model meals mashed cauliflower

Serves 4: Use local and organic ingredients whenever possible

1 head fresh cauliflower (we like white or yellow)

2 cloves garlic, crushed

4 TBSP ghee, melted

2 TBSP herbs, minced - we like thyme, basil, and rosemary

salt and pepper

Remove the green leaves from the cauliflower. Cut the head in half. Break off all of the florets. Put all of the cauliflower florets into a sauce pan with a lid. Cover the florets with water, about an inch over the top of them. Sprinkle with 1/2 a teaspoon of salt. Turn the burner on high, cover, and bring to a boil. Once boiling, reduce heat to medium and let steam and simmer for about 5-8 minutes. When the florets are soft (but not mushy) drain them and remove to a bowl. Using a potato masher (or whatever you want to get creative with), mash in the ghee, garlic, herbs and seasoning. Add red pepper flakes if you want to spice them up!

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