Monday, 19 May 2014
A humble vegetable, bland on taste yet dense with nutrients, the cauliflower has pretty much been put under the spotlight this year. After being declared, across Canada, by food experts to be the New Kale for the 2014 food trends, it is no wonder that recipes are popping up across the blogosphere, getting more creative from one blog to the next: from an intriguing chocolate cake to a comforty Mac n Cheese, a delectable gluten-free pizza crust to scrumptious steaks, this rawsome cauliflower couscous to yet the traditional curry and classic stew.
Apart from the curry and stew, I have yet to try all the above while a whole new array of possibilities are opening up for my mind to toy with! And here I present: The Mash! Being an avid mashed potato lover, this lighter take on the mash is ridiculously easy and quick to make without the need for a food processor or ricer. Timely for the Spring & Summer, you could serve this as a dip but so far I have enjoyed it on its own and as a side dish with brown rice and salad.
Adapted from this recipe from the Undressed Skeleton. Her version calls for Parmesan, so I have veganised it here and made it a little lighter too.
Serves 1- 2
1/2 cauliflower head
1 cup coriander (cilantro), finely chopped
1 lemon wedge
1 nori sheet, torn into small pieces (optional)
1/2 teaspoon paprika (or chili powder if you prefer a bit of heat)
Salt to taste
Cut the cauliflower in florets, wash then steam until soft.
Remove from steamer and mash with a fork.
Cut avocado in half, then dice the flesh.
Scoop out the dices and add to the cauliflower.
Next add the lemon juice and coriander.
Add nori pieces if using.
Add salt to taste. Dust with paprika and serve.