sexy_peach@feddit.de to Food and Cooking@beehaw.orgEnglish · 2 years ago‘Less than half’ fresh produce sold globally makes any profitwww.fruitnet.comexternal-linkmessage-square26fedilinkarrow-up126arrow-down10
arrow-up126arrow-down1external-link‘Less than half’ fresh produce sold globally makes any profitwww.fruitnet.comsexy_peach@feddit.de to Food and Cooking@beehaw.orgEnglish · 2 years agomessage-square26fedilink
minus-squarecwagner@lemmy.cwagner.melinkfedilinkarrow-up2·2 years agoA common thing for me is cauliflower mash. For the boring and less flavorful version, you can go frozen and boil/steam it. But roasted, the mash tastes far, far better.
minus-squareKwakigra@beehaw.orglinkfedilinkarrow-up2·2 years agoWhat is your method for cauliflower mash? Sounds like a comparison I would like to play with next time I’m grocery shopping.
minus-squarecwagner@lemmy.cwagner.melinkfedilinkarrow-up4·2 years agoIngredients: 1 head cauliflower 100g Crème fraîche / Schmand 50g butter spices olive oil Preheat oven to 200 C Cut cauliflower into pieces, add oil and spices, mix. Roast cauliflower for about 20 minutes (you want the edges lightly browned, but not burned, adjust accordingly) Add butter and Crème fraîche / Schmand to a bowl, add cauliflower on top. Mash. Sometimes I add a teaspoon of baking soda mixed with the spices for a better Maillard reaction.
A common thing for me is cauliflower mash. For the boring and less flavorful version, you can go frozen and boil/steam it. But roasted, the mash tastes far, far better.
What is your method for cauliflower mash? Sounds like a comparison I would like to play with next time I’m grocery shopping.
Ingredients:
Sometimes I add a teaspoon of baking soda mixed with the spices for a better Maillard reaction.
Thanks!