I have never thought that mashed cauliflower would taste great and could actually replace mashed potatoes. I can eat a lot of it during dinner without having the feeling of gulping tons of carbs in my stomach.
This mashed cauliflower is seasoned with parmesan cheese and spices. You can pair it with chops of meat or seafood. It can also be a dip for your nachos.
I saw an article a while ago that talked about quit eating “white” food such as sugar, flour, rice and etc. But… we don’t need to quit on cauliflower. It is low card, good source of fiber and vitamin C.
I don’t really like the raw smell of cauliflower because it has the same smell as cabbage. I am not a big fan of cabbage. I felt that it has a similar smell to a type of “stinky” bug and I don’t like that smell at all. Cauliflower’s stem has that similar smell but when cooked, the smell is gone. Which in this case, it is great because this cauliflower mash is something I won’t want to miss.
Mashed Cauliflower (serves 2 as side dish)
- 1 cauliflower + 1 tablespoon of oil + a few pinches of salt & pepper + 1 teaspoon of smoked paprika (for roasting in oven)
- ¼ cup of low fat cooking cream
- 1 tablespoon of butter
- 2 tablespoon of grated parmesan cheese
- ½ teaspoon of ground black pepper
- ½ salt to taste
- ¼ teaspoon of ground allspice
Garnish: spring onion, parmesan, olive oil (optional)
- Preheat your oven at 200°C.
- Cut the cauliflower into big slices like pork chop. Lay it in a baking pan. Drizzle with oil and sprinkle salt and pepper on it.
- Bake for about 25 minutes until you can poke your fork through easily at the cauliflower core.
- Roughly chop the cauliflower and put the cauliflower in a bowl. Add in the rest of the ingredients.
- Here I am using my hand blender to blend the cauliflower until the texture becomes like mash potatoes. Season with salt to your taste. You can use your food processor to do it as well.
- Put the mashed cauliflower in a bowl and garnish with parmesan cheese, spring onion and olive oil.