Inspiration: Mashed coliflor

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

1. 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.
2. Place the hot cauliflower in food processor. Add all of the remaining ingredients in the order given.
3. Process until the mixture is completely smooth and no lumps are visible.
4. 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