Back as promised with the recipe that sat along the Sundried Tomato Pesto Bacon Meatloaf Rounds. I know, I know cauliflower mash….not something you would automatically think as something you have to run to the kitchen to make. But let me tell you…you will be surprised when you make these. In the beginning I to was skeptical about cauliflower mash, but it’s now one of my favorite go to Paleo side dishes. I’ve played around by adding a little of this and a little of that and most recently added a few carrots and it’s my new favorite way to have (and serve). This would be perfect as a side dish for the upcoming Turkey festivities too! It’s on my menu this year!
I’m going to keep this short and simple and get right down to the recipe. And for those of you who are hesitant on cauliflower mash….don’t be…I promise you will be surprised just how delicious they are. Enjoy!
Cauliflower Carrot Herb Mash
1 head of cauliflower, washed, and cut into florets
3 to 4 small to medium carrots, peeled and chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2 tablespoons olive oil
salt and pepper to taste
Place cauliflower and carrots in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10 to 12 minutes, test with fork).
Heat 1 tablespoon olive oil in non-stick skillet on medium heat.
Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
Place steamed cauliflower and carrots into a food processor. Add the sauteed onion, garlic, herbs, and 1 tablespoon olive oil. Process until smooth. Season with more salt and pepper if needed.
Garnish with additional fresh thyme or rosemary and serve.