- This recipe is easy as pie and holds up well in comparison to the starchy mashed potatoes I used to whip up. If you don't eat cheese then feel free to omit it, and add an additional two tablespoons of grass-fed butter in its place. If you eat neither cheese or butter, this recipe is still tasty with the second ingredient list.
- Ingredients
- 1 head white cauliflower (or a comparable amount of purple for an alien-like mash)
- 4 tbls butter (grass-fed is best!)
- 1/2 cup aged Parmesan cheese, roughly cubed
- 1 tsp crushed garlic (grinding 2 cloves with mortar and pestle will make you feel extra cool.)
- sea salt and course ground pepper to taste
DAIRY FREE ALTERNATIVE
1 head white cauliflower
2 tbls garden fresh herbs
2 tsp crushed garlic
1 1/2 tbls olive oil
1 tsp sesame oil
sea salt and pepper to taste
Directions
Separate cauliflower into flowerettes and submerge into boiling water. cover and boil until cauliflower is easy pierced with a fork. Approximately ten minutes. Drain cauliflower thoroughly, taking care to empty the strainer of all excess water. Add half of each ingredient to food processor or blender, and pulse until the mixture is smooth. Remove to serving bowl and blend the remaining half together in the same fashion. Remove last half to serving bowl. Mix lightly and serve while hot.
NOTE: If you don't have a blender or FP, you can easily hand mash your ingredients. Just grate your Parmesan first, so that it will evenly distribute itself.
