Cashew & Cauliflower Mash

cauli cashew mash-4

Cashew & Cauliflower Mash

From Stonesoup
Inspired by Tim Ferriss’ Coconut Cauliflower Curry Mash from the 4-Hour Chef.

Cauliflower is one of my favourite vegetables. These days I most often eat it grated and raw as cauliflower ‘rice’ or roasted like this salad with quinoa. It also makes an excellent mash that will satisfy any carb cravings without the guilt.

With the richness of the cashews and coconut milk, it’s a deeply satisfying meal in a bowl. My new favourite comfort food!

Enough for 2 as a main or 4 as a side
1 head cauliflower, chopped into florettes
1 can coconut milk (400mL / 14oz)
2 handfuls cashews + extra to serve

1. Place cauli, coconut milk and cashews in a medium saucepan. Cover and bring to the boil.

2. Simmer uncovered for 20 minutes or until cauli is no longer crunchy.

3. Mash with a stick blender or a fork and some muscles. Season.

nut-free – just skip the cashews.

different veg – feel free to try different root veg such as parsnip, sweet potato, swede (rutabaga) carrot, turnips or a combo.

curry mash – add in a ‘large’ or ‘3 finger’ pinch of curry powder when seasoning.

carnivore – serve as a side with your favourite grilled sausages.

mexican mash – (stealing Tim’s idea here) replace cauliflower with sweet potato. Skip the coconut milk and cashews and simmer chunks in water until soft. Drain and mash with 2 chopped chillies, 4 tablespoons extra virgin olive oil, and a squeeze of lime juice. Serve with coriander leaves (cilantro) on top.

greener – serve on a bed of baby spinach or with chopped parsley leaves.

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