This is a very nice recipe for those who like a nice puree or mash as a side for your main meal.
As I used cauliflower instead of potatoes it is less in carbs. It is great for all paleos and low carb sporties who prefer to avoid 'the dirty' carbs.
To make it a bit special I made two batches of cauliflower mash. One is the plain white one and the second is coloured with some beetroot. It makes a great contrast, don't you think?
I wanted to tell you a bit more about the importance of healthy salts. There have been many discussions whether salt is healthy or unhealthy. It is not the salt it is the sodium which is bad for the body causing high blood pressure, heart diseases and strokes. Sodium acts like a flavour enhancer and a preservative. It is often found in many ready made, processed, canned and frozen foods. Therefore it is highly recommended to reduce the salt intake
Nevertheless, don't cut salt completely. It is not bad for you. But do good one and just a pinch.
It is important which salt you use. I make sure to use only the best ingredients for my dishes. Therefore I choose sea salt flakes also known as Fleur deSsel. I love to sprinkle some of the flakes on my dishes for a nice finish. It is low in sodium which you can already taste from its mild flavour.
Julius from 'Meersalzkampagne' surprised me with a delivery of his finest sea salt from Portugal. He sources the salt directly from its producers.
His salt is traditionally and hand-harvested sea salt which is 100% naturally extracted. The bright clean and white colour indicates the purity and quality of its origin .Some other salts are rather grey due to clay or pollution causing impurity.
Due to its special and natural harvesting process the salt is not further refined. This makes the salt very special as all natural minerals are still preserved. Anlysis shown that there are high amounts of magnesium, potation as well as iron and iodine which makes the salt very healthy. in
I have tried the salt in a couple of my dishes and I must say that it is of great quality selling at a fair price. I highly recommend his salt as it is probably the best quality you can get aside from the store bough salts. If you are interested you can find more information on his website.
If you like your mash extra creamy feel free to use a electric mixer to puree your veggies.
ALL YOU NEED:
- One head of cauliflower, cut into florets
- One beetroot, oven baked
- 2-3 tbsp butter (use coconut oil if vegan)
- 3-4 garlic cloves, oven baked
- 1 tsp Wasabi Paste
- Olive oil
- Sea salt, to taste
steam the cauliflower
roast the beetroot
get on the colour!
top with chopped parsley
which colour do you prefer?
THIS IS HOW YOU DO IT:
- Season beetroot with olive oil and sea salt and wrap into aluminium foil
- Bake the beetroot and garlic in oven at 200°C - take out garlic after a few minutes when starting to soften
- Meanwhile, steam cauliflower until soft
- Melt butter, add wasabi paste, sea salt and steamed cauliflower and mash until creamy
- Voilà - the white puree is already done
- Separate 1/3 of the cauliflower mash
- Take out beetroot, peel off the skin and add to the 1/3 of the puree
- Mash again until creamy
- Garnish with chopped parsley