Ingredients & Directions
1 tablespoon extra virgin olive oil
1 medium head cauliflower cut into large florets, stem sliced halves
1 medium apple peeled and cored, chopped
1 medium yellow onion chopped
2 teaspoons Curry powder
1 pinch sea salt
1 pinch freshly ground black pepper
1 cup water
Heat the EVOO in a large pan (cast- iron is prefered) over medium heat. When the oil is shimmering, add the cauliflower, apple onion, and curry powder. Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices. Cook, stirring frequently, for 8 minutes.
Turn the heat down to low and add the water. Cover and cook until the cauliflower is completely tender, 15-20 minutes.
Transfer the contents of the pan into a food processor, leave remaining water in pan and save. Pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes. Add a little more water if necessary from the pan you saved, but be careful to not add to much water or you will have cauliflower soup!
Check for seasoning and add more salt and pepper if necessary. Any leftover cauliflower mash can be stored in the refrigerator for up to 4 days.
Recipe adapted by Blog Chefs from Dr. Mark Hyman