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Kabocha-Cauliflower Mash
Credit:
Yuki Sugiura
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
2 1/2 pounds kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
Kosher salt and freshly ground pepper
2 pounds cauliflower (from 1 medium), cored and cut into large florets
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh ginger (from a 1-inch piece)
2 teaspoons minced garlic (from 2 cloves)
3/4 cup light coconut milk
Low-sodium chicken or vegetable broth, or water, if needed
Gallery
Kabocha-Cauliflower Mash
Credit:
Yuki Sugiura
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Serves 8 to 10
Gallery
Kabocha-Cauliflower Mash
Credit:
Yuki Sugiura
Kabocha-Cauliflower Mash
Credit:
Yuki Sugiura
Kabocha-Cauliflower Mash
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Serves 8 to 10
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Serves 8 to 10
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 2 1/2 pounds kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
- Kosher salt and freshly ground pepper
- 2 pounds cauliflower (from 1 medium), cored and cut into large florets
- 1/4 cup extra-virgin olive oil
- 2 teaspoons minced fresh ginger (from a 1-inch piece)
- 2 teaspoons minced garlic (from 2 cloves)
- 3/4 cup light coconut milk
- Low-sodium chicken or vegetable broth, or water, if needed
Directions
Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth. If mash is too stiff, add broth or water, a few tablespoons at a time. Season with salt and pepper and serve warm.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Kabocha-Cauliflower Mash
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Reviews:
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All Reviews for Kabocha-Cauliflower Mash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
