One of my biggest disappointments after transitioning over to the Paleo World was how little mashed cauliflower actually tasted like mashed potatoes. I feel like I was way over promised on that one. I tried so many different tricks to try to create the fluffy starchy delightfulness you can only find in mashed potatoes. This recipe is my consolation prize but rest assured, in no way is it not tasty or delicious. This is definitely a rich, comfort type of food much like mashed potatoes and I will be the first to tell you- this is NOT meant to compete . It is it’s own delightful side. Enjoy! And if you have any mashed “potato” cauliflower recipes you have had great success with please share in the comments. I doubt I will ever give up trying!
1 head of cauliflower (broken up)
2 parsnips (peeled and cut into 1 inch long pieces)
1/2 head of garlic (peeled)
1 whole shallot (peeled, chopped, and quartered)
1/2 tsp salt
1/8 tsp pepper
1/2 stick of grass-fed butter
1/2 cup chicken stock (or vegetable stock)
1/4 cup almond milk (don’t have almond milk? just increase your chicken stock to 3/4 cup and your butter by a tablespoon)
Begin by steaming the cauliflower and parsnips for 20 minutes on medium-high heat.
(not sure what a parsnip is? here is a picture to help you out!)
(it is a root vegetable that can be found at most grocery stores.)
While the cauliflower and parsnips are steaming, prepare your garlic and shallot.
Set the oven to broil. Using a cookie sheet spread out your cauliflower, parsnips, garlic, and shallot. Broil for 10-15 minutes. Enough so that the garlic and shallots become a bit charred but not enough where everything is black and dried out.
Once done broiling put everything into your blender (including all of the other ingredients). Blend on medium to medium-high until the mixture is smooth. This takes me about 3 minutes. My blender has a plunger which is very helpful to use while blending. If you do not have this option periodically stop the blender and scrape down the sides.
Once done transition to a serving bowl and if you so wish, garnish with chopped green onions. This makes 4-6 servings.
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