03 Jul Coconut Cauliflower Curry Mash
Coconut Cauliflower Curry Mash
This Coconut Cauliflower Curry Mash is a pure heaven in a bowl. This is a vegan recipe that does taste better than mashed potatoes and a lot healthier!
The texture is very similar to mashed potatoes, but cauliflower is incredibly bland. The best part of cauliflower is that it is mild in flavor that you can cook it with whatever seasonings you have in your pantry.
I found myself adding too much salt and black pepper to give the dish a more flavor, and I discovered that it is not about any ingredient, but it is all about the way you cook it. You should not boil or steam the cauliflower here. This recipe is great for those who can’t stand boiled or steamed cauliflower any more.
This would make a beautiful side dish for the holidays and beyond! Top with your favorite fresh herbs and cheese for more creaminess.
- 1 cauliflower
- 3/4 cup coconut milk
- 2 tbsp crushed cashews
- 1/2 tsp salt
- 1 tsp curry powder
- 1/4 tsp cinnamon
Get the florets of the cauliflower – smash.
Now, roughly chop the smashed cauliflower into chunks.
Heat pan on a medium heat and add the cauliflower chunks.
Add coconut milk and cashews and bring to boil and reduce to simmer 20 minutes on a low-medium heat.
Sprinkle salt and curry powder and mix well. Cook the cauliflower until no liquid should be left n the pan and absorbed into the cauliflower.
Turn off the heat and remove the pan and mash the cauliflower by using fork until your desired consistency or you can use an electric mixer to blend until the cauliflower is a smooth puree.
Transfer to a platter and sprinkle cinnamon on top and serve warm.
- Do not add too much salt and peppers.
- You can store the leftovers in the refrigerator for 3-4 days and freeze up to 1 month.
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