Books & Spoons recipe for GARLIC MASHED CAULIFLOWER WITH COCONUT MILK

I have been on a cauliflower kick this winter and spring, you might have noticed it. I love the taste, it is versatile to use, and the preparations often take just a little time. What could be better, huh?!

This mashed cauliflower with garlic and coconut milk had such a smooth taste and texture. A dash of cardamom at the top of the mash gave it the 'last touch'. 


I paired it with carrots that I dusted with cinnamon, and a slice of pork loin heavily dusted with sea salt, black pepper, and paprika powder. It was a delicious meal that was prepared within 30 minutes. 
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I have used the mashed cauliflowers also a side of other white meats and fish, and I believe it could go greatly with beef as well. 
I hope you enjoy it and have a great weekend! 
Till next time
~ Cheers!

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GARLIC MASHED CAULIFLOWER WITH COCONUT MILK


Ingredients: 

• 1 Head of cauliflower
• 2 shallots whole, peeled
• 2 garlic cloves, peeled, whole
• 2 - 4 TBLS of coconut milk 
• salt
• pepper
• cardamom

1. Bring a pot of lightly salted water to a boil. 
2. Cook cauliflower in boiling water with the whole garlic cloves and shallots until soft, 15 to 20 minutes
3. Drain and return cauliflower to the pot (remove the shallot and garlic)
4. Pour coconut milk over the cauliflower and bring up to heat 
5. Blend cauliflower with an immersion blender until smooth, add more coconut milk if not the desired consistency 
6. Add salt and pepper to taste. Stir to distribute spices.
7. At service time add a dash of cardamom on the top