You know I’m a die-hard coconut fan, right? I mean, I named my webdesign company Bright Coconut, I’ve won recipe contests for coconut-laden recipes, we use coconut oil in our cooking, and I honestly eat something with coconut in it each and every day, no exceptions.
So, you can imagine that I’m always on the lookout for ways to sneak coconut into all kinds of recipes… and I found one recently. It was good to start with, but a little coconut took it over the edge.
“Fauxtatoes” are the name I came up with for these yummy puppies after we made them a few times, because the consistency is pretty much exactly like mashed potatoes. And, they’re the closest I’ll get to eating ‘taters, since I’m a Primal guy, through and through.
Here’s the recipe:
- 1 head o’ cauliflower, chopped however
- 32oz chicken stock
- 4-5 garlic cloves, peeled
… all in a big pot, adding water to just about cover the cauli, boil for about 15 minutes until it softens up a bit. Depending on how thick your pieces are, it may take 20-25 minutes. It’s all good, though.
Drain off the liquid, and mash it all up—if you have a hand blender, by all means use it—adding:
- a splash of coconut milk
- butter (no, you do not measure this. trust me… just add butter, and then add some more)
- salt & pepper to taste
Now, these are tasty, with or without the coconut milk. But what kind of coconut addict would I be if I didn’t add some?
I’d love to hear what you think if you try these, especially if you play around with the spices some… I’m more than happy with how these have come out, but I’d be open to experimentation (curry? herbs de provence? ginger?)