It’s hard to beat the warm, comforting feeling of a big bowl of mashed potatoes. That is until you start to think of how your stomach will feel after you scarf down a bowl so fast that even your two dogs begin to judge you. Factor in the fact that your insulin levels will spike from all of the simple starches and that you’ll soon be needing a nap to recover. Cue the Cauliflower Purée. It has the same creamy, rich texture of a traditional mashed-potato, without all of the negative side-effects listed above. No, I most certainly did not invent the cauliflower puree so hold your applause for now!
However, I do add a secret ingredient to my version of this classically prepared dish. You see, it is my personal opinion that cauliflower purée tends to be rather “loose” as far as purées go and if I’m trying to replicate the feeling, texture and all flavour of mashed-potatoes, I want my cauliflower to be rich, creamy and full-bodied. My trick, the addition of one, medium sized white-fleshed sweet potato (aka Japanese Yam aka Red Sweet Potato) for every head of cauliflower. The result is a dish that is just as delicious, if not more so, and far healthier for you. It also keeps very well in the fridge and holds onto its creaminess when you reheat it the next day. In fact, my favorite way to eat it Cauliflower Purée is by reheating it in the oven the next day – it stays moist and creamy in the middle and forms a beautiful crisp layer on the top! Nothing better!!! If you don’t have the patience, don’t worry. It tastes just as delicious hot and freshly made! I like to serve it as a side with beautiful, high-quality sausages and some caramelized onions, which is exactly what I did the other night. The end-result is a Paleo version of classic Bangers and Mash!
Give it a go and let me know what you think in the comments below!