MASHED COCONUT CRÈME CAULIFLOWER WITH LEMONGRASS GINGER AND CILANTRO.
Categories Vegetable Side Broil Vegetarian High Fiber Low Sodium Wheat/Gluten-Free
Yield 4-6
Number Of Ingredients 8
Steps:
- Peel ginger, cut cilantro stems away from tops and cut lemongrass stalks into four quarters. In a med size pot place quartered lemongrass stalks, ginger skins and cilantro stems in water. Bring to boil then simmer. Lemongrass stalks will release small amount of dirt. Carefully ladle liquid to a bowl leaving lemongrass, cilantro stems, ginger skins and any dirt behind. Remove pot's contents and return to burner. Add liquid back pot along with cauliflower and simmer. Peel back outer layers of several of the lemongrass pieces till the core is found. Finely chop the lemongrass cores along with cilantro leaves. When cauliflower softens, remove any remaining liquid and remove from heat. Mash cauliflower adding the chopped lemongrass cores and cilantro. Season with white or pink pepper and salt. Fold in mixed coconut milk and crème.
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