What do you do when you need mashed potato to go with dinner, but you are being visited by someone who will not contemplate calories like that in the evening? Simple, you use cauliflower. It’s just as good for the soul as potato, not to mention soaking up the juices and sauces from the rest of the meal.
Cauliflower masquerading as mashed potato
- 1/4 of a cauliflower
- a handful of baby spinach/silverbeet (you could also use rocket or any other green leafy vegetable)
- 1/2 cup unsweetened non-dairy milk (we’ve used oat milk or soy milk)
- 3 spring onions (scallions), finely sliced
- salt and pepper to taste
- Break or chop the cauliflower into small florets, then steam or boil it until it is soft enough to mash (5 minutes in the microwave is enough). Tip any excess water off when it’s done.
- Mash the cauliflower: you can use a food processor (very fast) or a fork (slower and more work). Either way, gradually add the milk until the mash reaches the consistency you like.
- Add the spring onions and as much salt and pepper you like.
- Chop the spinach/silverbeet as finely as you can, and stir it into the mash. Alternatively, if you’re in a rush, toss the leaves into the food processor and give the whole thing a couple of seconds to blend in together.
Source: This was adapted from The world’s healthiest colcannon by Bunny Kitchen. She included parsnip to get that authentic creamy texture, and you could try including it if you like parsnip. I can’t call my version colcannon: it was a word we have just never used in my not-so-Irish family; and there’s no cabbage in it anyway.