Mashed potatoes it ain’t, but in a low-carb pinch, this cauliflower purée will do, especially as a bed for gravy with a meat meal. While many such recipes include garlic as a seasoning, I prefer it with sautéed onions, as the garlic seems to take over, while the onion remains a mellow, background accent. If you’re looking to up your fat intake, this one fits the bill, as the purée can hold a lot of fat without separating or seeming greasy.
Cauliflower “Mashed Potaoes”
Yield: 6 servings
- 1 medium head of cauliflower, broken into florets
- ¼ cup vinegar
- 4 tablespoons olive oil
- 1 onion, chopped
- 3-4 tablespoons coconut cream
- Salt and pepper to taste
- Sauté onion in olive oil until soft and just beginning to turn golden.
- While onions are sautéing, place cauliflower florets in water to cover, to which you have added ¼ cup of vinegar. Soak for ten minutes. Rinse florets under running water. Cook cauliflower in salted water until knife easily pierces a stalk at its thickest point. Drain.
- Place onions, along with the oil in which they were sautéed, into the drained cauliflower. Use an immersion blender to blend the whole into a purée Add coconut cream, a bit at a time, to get the consistency you like. Season to taste with salt and pepper.