Cauliflower and Spinach Mash |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe does not pretend to be anything but plain and fairly bland, like mashed potatoes. It is absolutely ideal for diabetics, kids, invalids and people who need to lose weight, as it can be used instead of a carbohydrate side dish. It is filling, but low in calories and starches, and combine two nutritious veggies in one dish. You can add your own mix of seasonings to the puree - mine's what I used, and are only suggestions. I am indebted to the cauliflower puree recipes on Zaar, for the idea. It's ideal to serve with strongly-flavoured, sauced chicken dishes. It's so easy to boil baby potatoes as another side, and to add a mixed salad for starters. I did not add butter or any extra fat except that mentioned, and even that can be left out. And this is a large recipe, as I wanted to freeze half. You could halve the recipe for 3 - 4 people. Cooking time is mine: I left it to steam with the lid on and went about my business.(ADDED on 27.1.09: I made it tonight without the spinach, but with about 1 cup roughly-chopped Italian parsley and 1 cup chopped spring/green onions. Just as delicious, and myyyy, what a way to trick a dieter or a kid into thinking it's mashed potatoes! :)) Ingredients:
1 large red onions or 1 large sweet onion, chopped |
oil, for frying onion or water |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
36 ounces cauliflower (broken into florettes) |
7 ounces spinach (i used baby spinach) |
1/2 cup water |
1 teaspoon nutmeg |
2 teaspoons salt (flaky sea salt is nicest) |
1 teaspoon hot pepper sauce |
1 teaspoon black pepper |
Directions:
1. Prepare the vegetables.
2. Heat a thin layer of oil (or use water) in a LARGE pot. Add the chopped onion and fry over fairly high heat, stirring now and and then. (Or turn heat low, put on lid, and steam).
3. When onion turns softer and sizzle, add the balsamic vinegar and sugar. (It IS better to use oil, because it's easier to use here, and will give more flavour).
4. Add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. No need to overcook it completely.
5. Remove the vegetables to a processor with a slotted spoon, and start processing. You will have quite an amount of cooking liquid left in the pot.
6. Add just enough of this liquid to the processor to puree the vegetables.
7. Add all the seasonings as it processes.
8. (These you can change to your preference. Many people will want to add butter; I do not).
9. When fairly smooth, ladle into a serving dish, and keep warm. Try not to leave it too long in a warming oven, as the dish tends to lose its colour.
10. Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.
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