To see me eat this dish, you’d think I had ants in my pants. I was excited for HOURS after I first made it–seriously, I told everyone I ran into about it!–and now that I’ve perfected it with a second attempt, I’m making the recipe public. 🙂 It took me forever to figure out what I could possibly do with rooibos tea for this month’s TeaChef, and using it in place of broth when making mashed cauliflower just randomly came to mind during some of my brainstorming.
Personally, I find it so flavorful and the texture so delightful that I can eat it by itself, but it would make a great substitute for mashed potatoes or go beautifully with roast poultry. Yum! :yum:
1 Tbsp loose-leaf rooibos tea
1/2 c boiling water
1 lb cauliflower florets
1/8 tsp garlic powder
1 Tbsp butter
milk or half-and-half, optional
Steep the tea in the boiling water for seven minutes.
Cook the cauliflower with the garlic and tea until the florets are very tender.
Process the cauliflower mixture in a food processor or use a fork to mash it until smooth. Add the butter to the mashed cauliflower and mix to combine. It can either be served as-is for a fantastically flavorful side dish, or if you prefer a creamy, rich texture, add milk or half-and-half until it reaches your desired consistency.
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