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Hulk Mash is an easy and delicious purée of cauliflower and spinach that takes a mere 15 minutes to prepare. Originally referred to as “Cauliflower and Spinach Purée”, I decided to revamp the lingo a bit. It now owes its name to one of my favourite superheroes, The Hulk (obviously!). Because he’s green and likes to SMASH! Get it? Smash: mash? Moving on, the Smash part is particularly close to my heart because, as you may or may not know, whenever a brand sends me a package I like to unbox it on my Instagram stories using the Hulk Smash (do you even follow me on Instagram bro?). You thought I was going in a different direction with the smashing part, huh? Nope! This is a family blog, people! Get your mind outta the gutter! Where was I? Ah, yes! The Hulk Smash is a simple yet effective technique that I have perfected for quickly opening boxes with one hand. It’s become somewhat of an international sensation, causing some viewers to request my address so that they can send me a box cutter!
Before You ‘Hulk Mash’ Read this:
I absolutely love this stuff. The colour alone is mesmerizing. I will admit that the spinach imparts an earthy flavour with subtle grassy notes – things I am personally cool with. My wife, on the other hand, is not a fan so when I make this I usually tone down the spinach and squeeze a bit of lemon juice into the purée to infuse it with some citrus. I also think that this tastes best when it is served immediately and piping hot!
If you are making Hulk Mash for the first time, I suggest adding only a few leaves of baby spinach to the purée and tasting before adding more. You can always add, you can never remove. Also, be sure to season with a generous pinch of salt and pepper – the cauliflower can handle it. And break out that good quality Extra Virgin Olive Oil for this one. You know, that cold-pressed one your Italian friend bought you as a house warming present? What? You don’t have an Italian friend that gave you a $40 bottle of oil? Time to think about getting one!
If you’re scratching your head on ways to serve this, try it with grilled meat, chicken, or seafood. See this recipe for Seared Scallops for an example!
I hope you like this recipe and be sure to let me know what you think in the comments below!
Cheers,
Ronny
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INGREDIENTS: (serves 4)
1 head cauliflower – cut into florets
2 cups fresh baby spinach
2 tbsp extra virgin olive oil
1 clove garlic – peeled
salt and pepper to taste
fresh parsley leaves – for garnish
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METHOD:
- Roughly chop cauliflower into large florets. Add cauliflower and garlic clove to a stock pot with a steamer insert and steam until fork tender (approximately 15 minutes). Transfer steamed cauliflower and garlic to a high-powered blender or food processor along with baby spinach, 1tbsp extra virgin olive oil and a pinch of salt. Blend on high until completely smooth. Adjust seasoning as required. Transfer to serving bowl. *Note: if the flavour of the spinach is too intense, try adding the juice of a 1/4 lemon.
- Garnish with a drizzle of Extra Virgin Olive Oil, freshly cracked pepper and fresh parsley leaves.
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