Jenni Benerofe
I’m not usually a one-trick pony, but this healthy side dish does seem to appear on nearly every one of my menus lately. And who can blame me? It’s rich and flavorful, yet also versatile enough to pair with just about any main course you throw at it. The coconut milk gives it some serious depth of flavor without the coconut-forward taste all while keeping it dairy free, too. Since we eat with our eyes first, throwing a carrot or two into the mix lends a beautiful orange hue to the mash, narrowly avoiding a dreaded Shades of Beige Dinner Plate situation that plagues many cauliflower-centric meals. This mash keeps beautifully in the fridge for 3 to 4 days so don’t be shy about breaking out the leftovers all week long!
TIPS: If you halve this recipe, make sure to shake the coconut milk thoroughly to emulsify, or whisk it well in a bowl before measuring.
INGREDIENTS: 2 large cauliflowers, cut into small florets
2 carrots, peeled and cut into thin slices
4 whole garlic cloves
14oz can full-fat unsweetened coconut milk
½ cup chicken stock or vegetable stock
1 ¼ teaspoons kosher salt
INSTRUCTIONS: Place all ingredients but the salt into a large saucepan.
Cover and cook over medium to medium-low heat to avoid burning until the cauliflower and carrots are soft to the touch. This should take about 20 minutes.
Transfer to a food processor and puree until smooth.
Season with salt, taste and adjust for seasoning if needed before serving.
Serves 6.
Jenni Benerofe is a New York-based culinary instructor, private chef, recipe tester and mom of two who is better known on Instagram as The Balaboosta Chef. She is also the founder of Happiness Jones Cookies. When she’s not teaching cooking classes or meal prepping for her clients, she can be found hiding in her kitchen pantry recording instastories while eating through her teenagers’ snacks and planning her next dinner party menu.