Golden Cauliflower Mash
Cookbook author and founder of Fit Men Cook, Kevin Curry makes this recipe often to serve alongside spatchcocked chicken for his favorite Sunday supper. He likes using golden, or orange, cauliflower, which contains more vitamin A than the usual white variety, though you can use whatever type of cauliflower you like.
Ingredients:
- 2 large heads golden cauliflower, trimmed and cut into 2- to 3-inch (5- to 7.5-cm) florets
- 1 fresh rosemary sprig
- 1 fresh sage sprig
- 1 fresh thyme sprig
- 1/2 cup (4 fl. oz./125 ml) chicken or vegetable broth
- Sea salt and freshly ground pepper
- 1/3 cup (2 3/4 oz./80 g) plain whole-milk Greek yogurt
- 1 Tbs. unsalted butter
- 1 garlic clove, finely grated, or more to taste
- Finely chopped fresh flat-leaf parsley for garnish
Directions:
Set the temperature on a Traeger wood pellet grill to 400°F (200°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
In a large, heavy flame-proof casserole dish, combine the cauliflower, rosemary, sage, thyme and broth. Sprinkle with salt and pepper and cover the pan tightly with aluminum foil. Place the pan on the grill grate, cover the grill and cook until the cauliflower is just tender when pierced with a fork, 35 to 45 minutes. Uncover the pan and continue cooking until the broth evaporates and the cauliflower is very tender and lightly browned, about 10 minutes more. Remove the pan from the grill and let the cauliflower cool slightly.
Remove the herb sprigs and discard. Mash the cauliflower with a fork, then stir in the yogurt and butter. Season to taste with the garlic, salt and pepper. Garnish with parsley and serve immediately. Serves 6.
Recipe courtesy of Kevin Curry, founder of Fit Men Cook
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