Cheesy Cauliflower MashWhile I love the taste of cauliflower, because of its colour it can be difficult on the plate – this recipe is a great alternative to mashed potatoes, with the flavours of cauliflower cheese. It also means serving a green vegetable with the cauliflower mash is more attractive than serving cauliflower with mashed potatoes.
Cauliflower is a great winter vegetable with many purported health benefits. As a brassicaceae along with broccoli, cabbage, kale and mustard it is believed that a diet containing cauliflower and other members of this family aids with cancer prevention and in the case of cauliflower particularly breast, bladder, colon, prostrate and ovarian cancers. In addition cauliflower is an excellent source of Vitamins C and K and a good source of manganese. Vitamin K is one of the anti-inflammatory nutrients and as such acts as a direct regulator of our inflammatory system.
Cauliflower is an ancient vegetable and traces its origins back to wild cabbage, is believed to have originate in Asia Minor (western Asian) and has been seen in the cuisines of Italy and Turkey since at least 600 B.C.
When selecting cauliflower the heads should be snowy white with compact flowers, avoid heads which have yellow or brown spots. Heads surrounded by bright green fresh looking leaves are better protected and keep fresher longer. Look for cauliflowers in the markets at general vegetable stalls such as Kirsmaw Gardens, GF Su, Mountain View Gardens and Zoe’s Garden.
Steaming the cauliflower means that it doesn’t get too wet and therefore makes a better mash. The quantity of milk required depends on the size of your cauliflower. This is also delicious made with a combination of broccoli and cauliflower which results a white mash with flecks of green.
1 large head cauliflower, broken into florets
4 whole cloves garlic, peeled
1/4 – 1/2 cup milk
1 cup grated Hohepa cheddar cheese
2 tbsp chopped fresh dill or herb of y our choice
1 bunch spring onions, finely sliced
1 Place cauliflower and garlic in a steamer basket over boiling water, cover and steam for 10-15 minutes or until cauliflower is very tender.
2 Place cauliflower and garlic in a food processor and process to roughly chop. With machine running slowly add milk and process until very smooth. Transfer cauliflower mixture to a saucepan and place over a low heat to warm through. Stir in cheese, herbs and spring onions and season to taste with salt and freshly pepper.
Recipe by Rachel Blackmore
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