This mash is a fantastic substitute for mashed potato. We had it instead of mashed potatoes on Christmas day and even though we still ate (far) too much, we didn’t feel “bleugh” when we got up from the table. I love it because its delicious, contains more nutrients and much lower levels of (natural) sugars than potato. I like to make lots, then use the rest for leftovers or freeze in single serving sizes. You can heat it in a saucepan, stirring constantly or easier still heat it in a covered dish on a moderate heat in the oven (around 100C) for about half an hour.
1 head cauliflower, separated into florets
1 leek, white and 6cm of green, well washed, cut into 1cm slices
1 knob (about the size of a walnut in its shell) of organic ghee (for people with dairy protein tolerance) or butter
2 tbs of unsweetened additive-free non-dairy milk (eg almond, hemp, coconut milk) or (if you can eat dairy or soya) soya milk or cow/goat milk
1/8 teasp grated/ground nutmeg (optional)
¼ teasp pepper
Generous pinch of Atlantic/Celtic Sea Salt or Himalayan Salt
- Steam the cauliflower until slightly softened, then throw the leek in on top and steam everything until very soft. Drain well.
- Place the vegetables with the milk, ghee/butter and seasonings in the food processor and blitz for a few minutes until smooth. It will have some flecks of green thorough it and look like potato mash.