What Makes This Taste like Mashed Potatoes?
OK here's my secret. The key is to make sure it has the taste of broth without extra liquid. Notice I used only olive oil and no water in this recipe. By using Better than Bouillon soup base (which is a concentrated broth) you get an added savory taste without it being to watery, so do not substitute this with broth! If your a vegetarian you can try their organic vegetable food base instead.
Garlic Cauliflower Mashed Potatoes
Makes 4 (1 Cup Servings)
Ingredients:
1 1/2 pounds organic cauliflower fresh or frozen (I used frozen because it's easier and cheaper).
cut into large florets (about 8 cups)
1 1/2 tablespoon extra virgin olive oil
3 garlic cloves, peeled and pressed (or 2 tsp of garlic puree)
1/4 tsp of organic better than bouillon chicken broth (can sub vegetarian) most supermarkets have this
Pink salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh chives
Instructions
- In a large saucepan, combine 1 1/2 tablespoons of olive oil and pressed garlic cook on low for about 1 minute be sure not to burn. Allow olive oil to cool for a little bit (just because food processors are plastic) and place in your food processor.
- In the same sauce pan as before and cauliflower, and just enough water to cover the bottom of the pot.. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes (longer if frozen).
- Drain cauliflower and. transfer cauliflower and 1/4 tsp of chicken bouillon to the bowl of a food processor and process until smooth, pulsing in some more olive oil if necessary, to moisten mixture. Check the flavor and if it's not to salty and bland add another 1/4 tsp chicken better than bouillon. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
0 comments