[Indian Recipes] Spiced Mashed Cauliflower

I was skimming some Paleo cookbooks looking for recipe inspiration awhile back and noticed that mashed cauliflower is the go-to substitute for mashed potatoes, although a quick Google search certainly seems to indicate it’s popular dish for both low carbers and Regular Joes alike. But most of the recipes I found online were loaded with cream or butter to replicate the same taste as the rich original dish. Perfect recipe with Spiced Mashed Cauliflower

Now I have nothing against butter or cream, but plain mashed potatoes aren’t something I often make (or crave) outside of Thanksgiving dinner. But when I came across an Indian recipe for spiced mashed potatoes from my favorite Indian cookbook author, I figured this would be the perfect opportunity to try the cauliflower for potato substitution.

In this vegan and gluten-free dish cooked cauliflower (I boiled mine, but steaming or roasting would also work) is pureed, topped with a spicy mustard seed and turmeric onion topping, and garnished with plenty of chopped cilantro. No bland cauliflower here- this stuff is like a party for your mouth.

Whether you’re following a Paleo diet, cutting out nightshade vegetables due to an autoimmune issue, or just really like cauliflower, I think this will become one of your new favorites. It was a definite hit around here…

Indian Spiced Mashed Cauliflower

YIELD: 4 servings
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes

INGREDIENTS:


* 1 medium to large head cauliflower, cut into florets
* salt
* 2 Tablespoons oil
* 1-1/2 teaspoons yellow or brown mustard seeds
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cayenne pepper
* 1/4 cup finely chopped red onion
* 1/4 cup roughly chopped cilantro

DIRECTIONS:

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until the cauliflower is easily pierced with a fork, about 6 minutes. Drain very well and return to the stockpot over the still warm (but turned off) burner. Cover and let sit for 2-3 minutes. Place the cauliflower florets in the base of a food processor or high speed blender. Process until smooth and creamy. Season with salt and scoop onto a shallow serving bowl.

In a small saucepan heat the oil over high heat until the oil begins to smoke. Add the mustard seeds and immediately cover with a lid or a splatter screen. When the mustard seeds begin to slow down/stop popping, add the turmeric, cayenne pepper and red onion. Cook, stirring, for about a minute, just until the onion begins to soften. Scatter the mixture over the cauliflower and garnish with the cilantro leaves. Swirl the mixture together just before serving.


Loosely Adapted from/Inspired by Quick Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less by Ruta

This recipe and image sources are referred in website: Girlcooksworld.com. Thanks so much!