Sunday, 1 September 2013

Cauliflower and Parmesan Mash

Happy Spring day everyone!
It was a gray day in Perth, no rain though, which was great as I managed to do a cleanup in the garden - there were loads of lemons, mandarins and passion-fruit all over the garden in various stages of decomposition due to the heavy winds and rain of the last few days. 
I'm glad I managed to save over 20 passion-fruit that will be given to friends on the weekend.
In the afternoon I painted a bedroom wall with stripes, and finished decorating a small coffee table that I picked up in the "verge collection" last week, which will be given to my son and daughter in law for their house.  But that will be another post...

As per a previous post entitled "Changing our way of eating" to the Paleo way, here is one of the recipes I have used quite a few times.

This recipe was adapted from the recipe originally posted by Gourmet girl, who has an amazing collection of wheat free recipes. Check her blog for some Paleo inspiration.

Rich and Thick Parmesan Cauliflower Mash

1 medium head of fresh cauliflower, broken into florets

2 carrots, sliced
1 cup of chicken broth or Gluten free stock
60gr brick style cream chese (I have used cream cheese and cottage cheese)
3 to 4 tablespoons heavy cream
3 to 4 tablespoons Parmesan cheese
Sea Salt,
Freshly ground pepper
Nutmeg to taste
3 cloves garlic
In a medium saucepan, place cauliflower, carrots and chicken broth/stock.
Bring to a boil and then cover pan; turn heat down to low and simmer until cauliflower is very soft and tender and chicken broth has completely cooked into the cauliflower (about 20 to 30 minutes). Make sure there is no liquid left at all in the bottom of the pan (remove the cover if necessary and cook until any remaining liquid is gone and the cauliflower is no longer wet looking).  

Remove pan from heat and add garlic cloves, cream cheese and heavy cream.  
Using an immersion blender stick, or a food processor, blend or puree the cauliflower until the cheese and cream are fully incorporated and the mixture is smooth. 

Add grated Parmesan cheese, nutmeg, salt and pepper, to taste.  Blend another minute.  Adjust seasoning and add additional cream, if necessary, to thin out a little bit or add additional Parmesan to thicken. 
The cauliflower mash should be thick and not runny at all.

Before going under the grill
And ready to serve....
This makes a good side dish for meats, fish, or as a base for a Tuna casserole...

*** You can serve it this way, or sprinkle extra Parmesan cheese on top, spread the mash into a pirex
dish and put it under the grill for about 15 minutes until the cheese melts and the top has turned golden brown.

*** You can vary this mash, by omitting the carrots, or adding other vegetables instead of the carrots, maybe making it a green mash by adding broccoli...

Recipes with dairy, are not Paleo, but if you are like me and love cheese, then why not treat yourself once in a while? 
I am lactose intolerant and only drink Almond milk, but cheese doesn't seem to bother me.

Enjoy it!


  1. Que aspecto delicioso! Tudo o que meta queijo, I'm in! :-)

  2. Tem um optimo aspecto!! Vou experimentar assim que puder!


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