Cauliflower mash rose to fame at the height of the paleo epidemic. And in our house, it has endured. Dubbed cloud fluff by my children. Light, tasty and quicker than mashed potatoes, you'll need a blender or wand and a good slick of truffle oil to make it sing.
1/2 cup milk (cow or plant-based or even chicken stock)
1 head of cauliflower, cut into florets
Salt and white pepper
Served here with truffle oil and fresh chervil
1. Place the milk or stock in a saucepan that will fit the florets, add half a cup of water, salt and white pepper (up to 1/4 teaspoon).
2. Add the cauliflower and cover. Steam until the cauliflower is tender but not sloppy.
3. Do not drain. Use a slotted spoon to lift the florets out of the liquid. Reserve the liquid. Add the cauliflower to a blender or a deep bowl that suits your wand (emersion blender).
4. Pulse the cauli. Go easy here it can very quickly turn to slop. Stir through a little of the reserved liquid as required to get the blender working well. Again. go easy, a tablespoon at a time.
Add to a warmed serving bowl and drizzle with truffle oil and any fresh herbs you have on hand.
Notes:
This dish doesn't hold its temperature well. Warm plates or give it a quick buzz in the microwave before serving to be sure it is piping hot.
The truffle oil I used was White Truffle in Extra Virgin Olive Oil, Borde, France, from Maison Vauron
This mash makes a suitable substitute for bechamel (when made with plant milk or vege stock) for a vegan or paleo lasagne.
The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
