This recipe was adapted from the typical meat and potatoes approach to dinner. I wanted to try and lighten it up to where I didn’t have to feel so weighted down after a meal by potatoes. I decided to try the cauliflower and now we have it every time. It’s really a great side dish as well even if you don’t want to replace the potatoes.
1 large head of cauliflower
3 cloves garlic
2 leeks (or just use half a small onion or omit)
2-4 tbsp. cream
Cut florets off the cauliflower, cutting around the bitter core.
Smash the garlic.
Slice and clean thoroughly the leeks, and if using onions just chop them.
Toss everything in a steamer and steam for about 10 minutes or until everything is very soft.
When everything is soft, blitz in a food processor or hand held blender with the cream. Salt and pepper to taste.
My suggestion is to serve immediately with a hot steak and marinated mushrooms.
Note: Although this is really easy, I suggest you use a steamer to cook the cauliflower, rather than boiling it because it prevents a watery texture. If you have to boil it, use a paper towel to make sure it’s completely dry when you begin to mash.
If you don’t have a food processor or a handheld blender, you could put some elbow grease into it and mash it up with a potato masher. Enjoy!
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