Another in my series of
“Cook-The-Living-Daylights-Out-Of-A-Vegetable-And-Eat It–Like-A-Dessert”
recipes. The final texture is very creamy, not unlike sweet potatoes. It works
best to toss the seasonings in before you mash the cauliflower, as that will allow
them to be more evenly dispersed.
I’ve been eating it for breakfast, with the seasonings
listed in the recipe, though you could top it with whatever you like. It's really good with a couple of tablespoons of cocoa powder (which may require one or two additional drops of stevia). Curry
powder or Ras El-Hanout would be nice,
or anything that tastes good with winter squash, like a savory blend of sage
(either dried & rubbed, or fresh & frizzled by cooking in olive oil
until crisp), thyme, cooked onion, etc.
If you aren’t strictly Primal, a few raisins might add a
nice flavor and textural counterpoint.
Mashed Cauliflower in Coconut Cream
Serves 1-2
1 lb cauliflower, cut into smallish florets
4-6 ounces coconut cream, plus enough water to total 8 oz.
liquid (or 7 ounces canned coconut milk)
1 tsp. vanilla extract
12 drops Stevita brand stevia juice (or to taste)*
1/8 tsp. salt, or to taste
Optional seasonings
½ tsp. fenugreek powder
½ tsp cinnamon
¼ tsp berbere or to taste (do NOT use the Penzey's brand; it is way too spicy!)
2 Tbsp. toasted sunflower seeds
Place coconut cream and cauliflower in a skillet on medium
heat, and cover. When cream starts to simmer, set timer for 15 minutes. At 15
minutes, check to make sure that there is still some liquid in the pan and add
a little water if necessary. Cook for another 10-15 minutes, or until very
soft. If there is some liquid remaining in the pan, cook with the lid off until
it is mostly evaporated. The amount of water needed to be added (or liquid remaining)
generally depends on the width of your skillet.
Mix in stevia, salt and vanilla. Toss in whatever other
seasoning or toppings you like. Mash the mixture with a fork until most of the
bigger chunks disappear.
* If using a different brand of stevia, start with the
tiniest amount and add a tiny bit at a time until it tastes good to you
