Mashed Saffron Cauliflower

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Serves Four
1 head Cauliflower cut into florets core removed (please don’t buy pre-cut)
4 Cups Chicken or Vegetable Broth
1 Pinch of Threads of Saffron
3 TBL Butter or Olive Oil
Salt and Pepper to taste

Heat broth to simmering, add saffron and stir well to separate threads
Add Cauliflower to broth and simmer until tender- 8-10 minutes
Drain well and allow to sit for about a minute to allow steam to evaporate and cauliflower to dry a bit.
Put back into cooking pot and mash as you would potatoes, adding fat and seasoning. You can decide how creamy or chunky you like this. I like it pretty chunky. If you want this super smooth you can puree in a food processor.

Options:
Add a few tablespoons of instant mashed potatoes for a creamier consistency (I use instant mashed potatoes where the only ingredient is dehydrated potatoes. I keep a box around as this is a great thickener for soups and stews)
Add a few cloves of garlic to the water with the cauliflower
Top with grated parmigiano cheese
Add chopped carrots

 

 

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One Response to Mashed Saffron Cauliflower

  1. Pingback: Being a Vegan | The Chef's Last Diet

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