I was not happy about having to go gluten-free late last year due to an inbalance of bacteria in my body. However, it’s been quite fun finding ways around it. I have a new-found love for cauliflower of all things. You would be amazed at how many things I make with it! For starters, this simple cauliflower mash is my go-to side dish. It’s velvety and savory. If I dare say, I prefer it to the real thing – mashed potatoes. You can vary the flavors as well. I have made garlic mash, mash with carrots and beets, oh the beautiful colors! I’ve also made this with purple cauliflower which is absolutley gorgeous! Your kids may like that one especially for its vibrant and fun purple hue. Go on, get crazy here… experiment!
I pair this side dish with a simple broiled salmon filet. The preserved lemon is bright & pungent enough to flavor both the salmon and the cauliflower. I don’t salt the cauliflower too much as the capers add a nice salty punch. Adjust the salt & pepper to your taste after you mix in the capers and lemons. Olive oil gives the mash a lovely glossy texture and earthy base.
- 1 head of cauliflower
- ¼ cup organic chicken stock
- 1 tablespooon olive oil
- 1 tablespoon butter
- 2 tablespoons capers
- 2 tablespoons diced preserved lemons
- pinch of salt & pepper to taste
- 2 fillets of salmon or fish of your choice - this is a wonderful pairing for any variety.
- Begin by washing and dissecting the head of cauliflower. Steam until very soft, then place into the bowl of a food processor. Add the stock, butter, olive oil, and a pinch of salt. Blend until smooth and remove to a mixing bowl. Fold in the capers and lemons. Now is the time to taste test and add more salt if necessary, but remember the capers are a salt substitute and will flavor the overall dish on thier own.
- Meanwhile, place your fish filets on a lined baking sheet and drizzle with oilve oil, then sprinkle with a dash of salt and pepper. Rub them around to ensure they are coated evenly. Place under broiler for 12-15 minutes. Watch closely so you don't over-cook them. When they brown on top you can check the inside to see if they are cooked through. Remove and place filets onto of a dollop of mash. Garnish with a few extra capers and preserved lemon slices.