I’m not a NPR listener. Whenever my friends talk about what they heard on Morning Edition, I smile and nod while secretly thinking about all the crazy stuff I heard on Howard Stern that morning. Still, Lynne Rossetto Kasper and Sally Swift have an award-winning food show on Public Radio (or so I hear) and their cookbook, The Splendid Table’s How To Eat Supper, has some great recipes. A recipe I make over and over again is their Garlic Cauliflower “Mashed Potatoes,” which I’ve modified slightly (to make it super-Paleo AND super-simple). You can make this dish ahead of time and it’s the dish that keeps on giving.
- 1 large head cauliflower
- 5 large cloves garlic, peeled
- 2 tablespoons ghee
- ¼ teaspoon freshly ground nutmeg
- Freshly ground black pepper to taste
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem. Grab 5 cloves of peeled garlic and slice them up. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Once the florets are done, dump everything into a colander and let it drain.
Transfer everything into a food processor and add some freshly cracked black pepper, microplaned nutmeg, and the ghee.
Final step: Process everything until smooth. Taste and adjust for seasoning. Serve your “mashed potatoes” immediately or store in a covered bowl in the fridge. These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).11