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Cauliflower Mash

Cauliflower Mash

16th March 2016

A wonderful alternative to potato mash

Cauliflower Mash by Gourmet Raw Food Chef 'Paula Greeve'
  1. 2 cups cauliflower
  2. 1 cup cashew, soaked for 2 hours
  3. 1/4 cups pine kernels
  4. 3 tablespoons lemon juice
  5. 2 tablespoons minced green onion
  6. 2 tablespoon white miso
  7. 2 tablespoons nutritional yeast
  8. 1 tablespoon olive oil
  9. 2 tablespoons fresh minced thyme leaves
  10. 1/2 teaspoon nutmeg
  11. 1/4 teaspoon garlic powder
  12. 1/4 teaspoon of Himalayan salt
  13. 1 pinch freshly ground black pepper
  14. 4 sun-dried tomatoes soaked for 30 minutes (optional)
  15. 1/4 cup dried black olives (optional)
  1. Roughly chop the cauliflower into chunks and add to the food processor fitted with a S-blade. Process the cauliflower to a grain kind of consistency.
  2. Add all the other ingredients: cashews, pine kernels, lemon juice, miso, nutritional yeast, green onion, olive oil, thyme, nutmeg, garlic powder and salt to the cauliflower and process to a smooth consistency.
  3. Taste for salt, spices and herbs and adjust if necessary.
  4. Sprinkle some freshly ground black pepper on top.
  1. Mince or slice the sun-dried tomatoes and the black olives. Either sprinkle them around the dish or blend them into the mash.
  1. In a glass airtight container this mash will keep two days in the refrigerator
Adapted from Paula Greeve's new recipe book coming soon.....................
Adapted from Paula Greeve's new recipe book coming soon.....................
Homefield Grange

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