Creamy Cauliflower Mash with Rosemary

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This whole cauliflower mash thing has taken South Africa by storm. I’m not sure if it’s happening elsewhere, but it’s a little out of control here. If the Banting gurus can be believed, you can basically replace any carbohydrate, in any form, with cauliflower that you have grated/pressed/mashed/spun/kneaded. Now I’m definitely not a Banting Believer, but I don’t like to be left out, so I had to try it. Mashed potato is pretty spectacular, in my opinion, so if I am going to go to the trouble of cooking-and-then-mashing something, it had better be good. Th first time I made it, I was underwhelmed. But this time, I got it right. The thing is, cauliflower needs a little more help than potato, and that help goes by the name of rosemary. Fresh rosemary, with a little butter, makes all the difference. It was delicious! I don’t feel the need to replace my carbohydrates, but cauliflower mash is a great way to eat more veggies and change things up bit.

Creamy Cauliflower Mash with Rosemary

400g frozen cauliflower florets
1.5 tblsp white onion soup powder
1 tblsp milk
3 tblsp grated parmesan
2 tblsp butter
2/3 sprigs of fresh rosemary
salt & pepper

Bring a few centimetres of water to the boil in a large saucepan. Once boiling, add the cauliflower and cover. Cook until the cauliflower can be speared easily with a fork – between 8/10 minutes, stirring halfway. Turn of the heat and drain the cauliflower completely. Add the milk and blend until smooth, using a hand blender. Stir through the white onion soup powder. [The soup powder thickens the cauliflower mash a little, giving it a more potato-like consistency. And a bit of flavour.] Put the butter and chopped rosemary into a small bowl, and heat in the microwave for about 20 seconds, until melted and sizzling. Pour most of the rosemary butter into the mash and stir it through, along with the grated parmesan and salt & pepper. For a fancy mash tower – press spoonfuls of mash down into a round cookie cutter on a plate, and remove the cookie cutter. Drizzle with the remaining rosemary butter.

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