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!
Paleo Cauliflower Purée with a Secret
- 1 head Cauliflower
- 1 medium Red Sweet Potato peeled and rougly chopped into 1" cubes
- 2 cloves garlic finely grated
- 1/8 cup fresh chives finely chopped (plus extra for garnish)
- 1 Fresh nutmeg to be grated
- Salt and Pepper to taste
- 1 tsp olive oil extra-virgin
- Bring a large pot of water to a rapid boil.
- Meanwhile, peel 1 medium red sweet potato and cut into 1” cubes. Also, rinse the cauliflower, remove the large stem at the bottom and cut the head into smaller florets. Do not discard the inner core. Instead, cut it up into small chunks.
- When water reaches a boil, season the water with 2 teaspoons of salt and add in your sweet potato. Cook the potato until you can easily pierce the largest part of the cube with a fork.
- Remove the potato from the pot, but do not pour out the liquid, and set aside in a food processor or large bowl.
- To this same pot, with the same water that you cooked your potato in, add in the entire head of cauliflower, including the inner core, which you have cut up into chunks.
- Boil the cauliflower until very tender.
- Strain the cauliflower from the liquid and add it to the sweet potato in your food processor or bowl. If using a food processor, blitz the vegetables until they become a smooth puree. Or, if using a bowl, mash the vegetables by hand until they form a smooth puree. Note that your puree will be chunkier if you mash it by hand.
- When the desired texture is reached, stir in 2 cloves of grated garlic (add more or less depending on your garlic tolerance) and 1/8 cup finely chopped fresh chives. At this point you want to taste the puree for seasoning, adding salt or pepper to taste.
- Spoon into a serving bowl, run a spatula or wooden spoon along the top of the puree to create a swirl-design, garnish with freshly grated nutmeg (a little goes a long way!) a splash of extra-virgin olive oil into the grooves and a bit more fresh chives scattered over top.