- 1/2 head cauliflower cut into small pieces
- 1-2 tablespoons cream cheese
- 1/4 cup grated parmesan cheese (optional)
- 2 cloves of roasted garlic
- 1 Tbsp finely chopped fresh rosemary
- 1-2 Tablespoons butter
- Freshly ground salt and pepper
Boil your cauliflower in a pot for approx 6 minutes, once cooked then drain well but do not cool, pop the cooked cauliflower on lots of paper towels and more on top, pat dry as much as possible, I actually do this like 2-3 times to get all the liquid out of the cauliflower which is why my mash looks so “dry” like real mashed potato. You can also use a salad spinner to get a lot of the water out, the more you can get the water out the more your mash will be creamy and smooth.
The way I make gravy is I buy a stock called essential cuisine http://shop.countdown.co.nz/Shop/ProductDetails?stockcode=725331&name=essential-cuisine-beef-stock-liquid
This is actually a bone broth reduction (you can make your own), once you’ve made your own you can understand why this cost of this is pretty high!
So I pop some stock in a pan, add things like dijon mustard, smoked paprika, a little bit of curry powder, a dash of coconut aminos or tamari, salt and pepper to taste.
I use 1 Tablespoon of Tapioca starch/flour and dissolve in tiny bit of cold water as you would with cornflour.
Add the starch mixture to your beef stock and flavourings and “slowly” heat through, you cannot rush this or it will get too hot and thin out to the point you cannot thicken it again, patience is a must. As it heats it will gradually thicken. This makes beautiful gluten free gravy and no weird aftertastes or anything like with some of the other thickeners out there.