This is one of the simplest and "blah" looking recipe.
But this is plain awesome when you want that fullness without rice/grain/carbs.
It is like a blank canvas to serve all you spicy, tangy gravies.
Make a batch and you can use it for a day or 2.
Ingredients:
Cauliflower 1
water/veggie broth 1 cup or 2
salt /pepper to taste
Method:
Take a big dutch oven or soup pan.
Cut cauliflower into big florets and drop in the pan.
Add water. Follow your instincts here add water or broth just needed to immerse cauliflower 1/2 way.
Add salt.
Close lid and leave at medium flame for 10-15 minutes.
Open and check for doneness, if soft and done. Switch off. If not leave for another 5-10 minutes.
Take a hand blender and blend to smooth mashed potato consistency. If difficult to blend add more water/broth.
If no hand blender, try potato masher or food processor or plain old mathu(tamil wooden tool for mashing lentils and such).
Mix in pepper.
Serve with stir fried veggies or sambar or dal or whatever you like.
But this is plain awesome when you want that fullness without rice/grain/carbs.
It is like a blank canvas to serve all you spicy, tangy gravies.
Make a batch and you can use it for a day or 2.
Ingredients:
Cauliflower 1
water/veggie broth 1 cup or 2
salt /pepper to taste
Method:
Take a big dutch oven or soup pan.
Cut cauliflower into big florets and drop in the pan.
Add water. Follow your instincts here add water or broth just needed to immerse cauliflower 1/2 way.
Add salt.
Close lid and leave at medium flame for 10-15 minutes.
Open and check for doneness, if soft and done. Switch off. If not leave for another 5-10 minutes.
Take a hand blender and blend to smooth mashed potato consistency. If difficult to blend add more water/broth.
If no hand blender, try potato masher or food processor or plain old mathu(tamil wooden tool for mashing lentils and such).
Mix in pepper.
Serve with stir fried veggies or sambar or dal or whatever you like.
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