For a while now, every great home cook has been enjoying all the different ways he/she can prepare cauliflower. I am guilty of making cauliflower mash several times a week and it never gets old. My dude even eats it cold right out of a leftover container…. uuggghhh. It is the best accompaniment to one of my favorite recipes from Michael Chiarello. It’ll knock your socks off.
Coconut Cauliflower Mash
1 large head cauliflower, cut into pieces
1 small can coconut cream
fresh cracked pepper
Place cauliflower into a large pot with a few inches of water. Cover and steam over medium-high heat for 20 minutes or until cauliflower is very soft. Drain cauliflower and transfer into a food processor along with 3 to 4 tbsp of coconut cream. You may not need the entire can of cream. Too much will make the mash too watery. Adjust salt, pepper and thyme seasoning to your liking. Serve with Pork
The only things I do differently is:
-I brine my pork in 1/4 cup sugar, 1/4 cup kosher salt, and two quarts of water for about 30 minutes. Rinse and pat dry before you rub it down!
-I add tbsp of finely ground pecans to the spice rub