The text accompanying the photo that Kevin’s wife Helene sent our way reads, “I may never eat mashed potatoes again!”
1 large cauliflower, leaves removed, core intact, cut or broken into medium florets
2 tablespoons of butter
¼ cup plain Greek yogurt
½ to 1 cup of shaved Parmesan cheese
1 teaspoon Celtic sea salt or to taste
Fresh ground black pepper to taste
- Place cauliflower florets in a steamer, cover and steam them over medium heat until they’re tender but not mushy. Transfer to a colander and blot dry with a paper towel to remove some of the moisture.
- Place the hot cauliflower in food processor. Add all of the remaining ingredients in the order given.
- Process until the mixture is completely smooth and no lumps are visible.
- Dish into a serving bowl and serve immediately while the mash is still hot. If you’re not able to serve it right away, turn the mixture out into a saucepan and cover. When you’re ready to serve gently stir while you reheat the mixture over medium heat until it’s hot.
Serves 2 to 4.
Young for life
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