One of my favourite thing to do is to trick my family into eating healthier food. I’ve tried many ways like sneaking barley into egg sandwich and oats into homemade burger. This time, I’m experimenting with a replacement for mashed potato. However, this particular recipe uses coconut milk instead of the usual cow’s milk and butter (I will be trying a regular mashed potato replacement soon)
Why coconut milk?
Malaysians will be surprise that all thing coconut (coconut water, oil and even milk) is the new superfood in America and Europe.
Coconut water comes in packets in the supermarket and coconut oil is used in salad. This recipe from Tim Ferriss’s Four Hours Chef is an attempt to create a replacement for mashed potato that is dairy-free and carb-free.
(For me, it’s more about trying something new than avoiding certain ingredients. Of course, having people I care about to eat more vegetables makes me happy too)
Cooking instruction in a nutshell
The colour and texture of mashed cauliflower can be like mashed potato. Just cook cauliflower with coconut milk in a pot, flavour it and mash. That’s it!
Hands-on-time: 15 minutes
Total time: 35 minutes
Serves: 2 big eaters/ 4 small eaters
Lettuce x 1 (680 g)
Coconut milk x 180 ml
Salt x 1/2 tsp
Curry powder x 2 tsp
Cashew x 35 gram/ a handful (optional)
Knife + cutting board
Fork/ potato masher
- Pull off leaves from cauliflower.
- Cut cauliflower into pieces OR wrap in a towel and smash it until it all break into pieces.
- Chop cashew nuts into pieces OR crush them in your hands. Set aside.
- Prepare 200 ml coconut milk
- Add cauliflower into a pot and pour coconut milk over it.
- Turn burner to high, bring it to a boil and then immediately reduce to simmer.
- Cover and let it cook for 20 minutes.
- Remove from heat.
- Flavour with curry powder and salt. Adjust according to your preference.
- Using a fork/potato masher, mash cauliflower into a mashed potato-like consistency.
- Transfer to a serving bowl and add more salt if necessary.
- I used packet coconut milk for convenience. If you can get fresh coconut milk, please do.
- The recipe calls for 180 ml of coconut milk and 680 g of cauliflower (exactly as above). However, the one that I had was lightly smaller and I used all 200 ml from the coconut packet I have. Remember, cooking is unlike baking. You can adjust it to your convenience.
- The recipe also recommends to flavour it with cinnamon powder and used only a pinch of curry powder.
- Cinnamon powder can lower the glycemic index of the meal.
- I omitted the cinnamon powder and added more curry powder to make it spicier. It’s so much more delicious especially when paired with coconut milk.
This recipe texture is like creamy mashed potato but will remind you of potatoes you have in chicken curry. Granted it’s unlike the regular mashed potato from fast-food restaurant, but it’s still delicious!
Is this something you would bring to work?