A simple yet surprisingly delicious alternative for mashed potatoes at your holiday table. Steamed cauliflower blended with rosemary infused ghee.
Start by filling a stock pot with about 2 1/2 inches of water and season the water generously with salt. Bring the water to a broil and set up a steamer basket over the pot (make sure the basket isn’t touching the water). Add the cauliflower florets to the steamer basket and lower the heat to medium-high (a gentle boil). Cover the pot with a tight fitting lid and steam the cauliflower for 7-10 minutes or until they are tender but aren’t falling apart (Test the cauliflower for tenderness half way through steaming). You can steam the cauliflower in batches if you are doubling the recipe. Remove the cauliflower florets from the steamer and set them aside.
While the cauliflower steams, add the ghee, rosemary and garlic to a small pan over medium heat. Let the mixture simmer for about 5 minutes or until you start to smell the garlic. Remove the rosemary sprig from the ghee (it’s ok if a few rosemary leaves are left behind) and discard. Remove the ghee from the heat and set aside.
Now add the cauliflower florets, the ghee, garlic, coconut milk and Parmesan cheese (optional) to a food processor and pulse until the mixture is creamy but still has some texture to it. Taste and season with salt and black pepper to taste. Serve immediately.
*Please note, if you are doing a round of Whole30 or if you follow a paleo diet and you are making this recipe, omit the Parmesan cheese.
Keywords: Cauliflower mash, thanksgiving sides