Coconut-Curry Cauliflower Mash

By Margi Lenga Kahn


2 large heads cauliflower, leaves removed, cored and cut into florets (use stems) 

2 oz. roasted unsalted cashews

1 12-13 oz. can coconut milk, plus more as needed to thin

Beth Shalom Cemetery ad

½ tsp. curry powder, plus more to taste

1 tbsp. plus ½ tsp. salt divided, plus more to taste

Ground white pepper, to taste


Bring a large pot of water to a boil with 1 tbsp. salt. Add cauliflower and cook over medium-high heat until cauliflower is just fork tender, 20-25 minutes. Drain cauliflower and set aside.

Meanwhile, bring coconut milk to a light boil in a large pot. Add cashews; reduce heat and simmer, covered, until cashews are tender, about 20 minutes.

Let mixture cool for 15 minutes in pot and then carefully spoon half of the mixture into a blender container along with half of the drained cauliflower.  Add ¼ tsp. curry powder, ¼ tsp. salt and some ground white pepper to taste. Process until thick and almost smooth. If mixture is too thick, add more coconut milk. Repeat with remaining sauce, cauliflower and spices.

Transfer mixture to a serving bowl and repeat with remaining sauce, cauliflower and spices. Add to serving bowl, stir and taste for seasoning, adding more salt, pepper or curry powder as needed.

Note: To make sweet potato mash, simply substitute 3 pounds peeled and cubed sweet potatoes. Boil them first in water until al dente, then process with coconut milk mixture as described above.

Makes 8-10 servings.