This recipe comes to us from Diane Brown, author of The Seduction Cookbook: Culinary Creations For Lovers. Diane, who knows a thing or two about eating to feel, look and be your most sexy comments, “Subbing mashed cauliflower for mashed potatoes is a novel trend, and for all of the right reasons: it has fewer carbohydrates, more fiber and is rich with vitamins C and K.”
But for those of us who aren’t just making dinner for two but have to feed kids? Cauliflower generally isn’t going to make the grade. So, as Diane explains, “In an attempt to meet in the middle, I started making a half and half compromise, which won the whole family over. This mash is very light, using olive oil and chicken stock, but if you prefer a richer flavor, you can substitute butter and milk.”
- 1 head cauliflower stem removed, broken into florets
- 2 bay leaves
- 1 large russet potato peeled and cut into equally-sized chunks
- 1/2 c of homemade chicken stock or a good quality, low sodium boxed broth
- 2 tbsp olive oil
- Kosher salt and freshly ground pepper
- Fill a large stock pot with water and a generous pinch of salt. Add the cauliflower and bay leaves, and bring to a boil, then reduce to a simmer.
- Cook the cauliflower until slightly tender, then add the potatoes in with the cauliflower, and cook until the potatoes are tender to the probe of a fork.
- Drain the cauliflower and potatoes in a colander, shaking off the excess water.
- Pass the cauliflower potato mixture through a ricer or food mill, squeezing the mixture back into the hot stock pot to help steam away any excess moisture.
- Discard the bay leaves.
- Add the chicken stock and olive oil, then season with salt and pepper, tasting to adjust the seasoning.
If you like these Cauliflower Mashed Potatoes, check out more of Diane’s recipes at The Family Farm Box.
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