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Cauliflower Mash

Cauliflower Mash

16th March 2016

A wonderful alternative to potato mash

Cauliflower Mash by Gourmet Raw Food Chef 'Paula Greeve'
  1. 2 cups cauliflower
  2. 1 cup cashew, soaked for 2 hours
  3. 1/4 cups pine kernels
  4. 3 tablespoons lemon juice
  5. 2 tablespoons minced green onion
  6. 2 tablespoon white miso
  7. 2 tablespoons nutritional yeast
  8. 1 tablespoon olive oil
  9. 2 tablespoons fresh minced thyme leaves
  10. 1/2 teaspoon nutmeg
  11. 1/4 teaspoon garlic powder
  12. 1/4 teaspoon of Himalayan salt
  13. 1 pinch freshly ground black pepper
  14. 4 sun-dried tomatoes soaked for 30 minutes (optional)
  15. 1/4 cup dried black olives (optional)
  1. Roughly chop the cauliflower into chunks and add to the food processor fitted with a S-blade. Process the cauliflower to a grain kind of consistency.
  2. Add all the other ingredients: cashews, pine kernels, lemon juice, miso, nutritional yeast, green onion, olive oil, thyme, nutmeg, garlic powder and salt to the cauliflower and process to a smooth consistency.
  3. Taste for salt, spices and herbs and adjust if necessary.
  4. Sprinkle some freshly ground black pepper on top.
  1. Mince or slice the sun-dried tomatoes and the black olives. Either sprinkle them around the dish or blend them into the mash.
  1. In a glass airtight container this mash will keep two days in the refrigerator
Adapted from Paula Greeve's new recipe book coming soon.....................
Homefield Grange

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