This might be one of the easiest meals I’ve made in a long time where the end result tastes like it took hours to prepare. For real, this whole thing, the main and the side, under 10 ingredients and took less than hour to create.
It fits the Paleo and Whole30 lifestyle but doesn’t sacrifice taste. In fact, when people try this, who don’t normally eat this type of meal (my parents), you get that, “OK, I see you fam” glance. It feels nice.
This cauliflower mash is one of those sleeper recipes that catches you by surprise and immediately gets respect. It’s kind of like pulling up next to a guy that did an LS swap on 1986 Volvo. You think you’ll get him off the line, because, it’s a Volvo. Nope. He’s putting 556 to the rear and your ass is left in the dust. Ask a gear-head what that means if you’re not sure.
Lamb can be expensive, especially if you go frenched chops. So perhaps use that protein for a special evening. Pork is easily subbed for an equally yum dinner and the cost is much less.
Also, if you hate working with thyme as much as me, you’ll wonder if you need to go fresh or even use it at all. I can vouch that it does make a difference so sack up and use it. But come on, why doesn’t thyme make it easy to remove the leaves without bringing the branches with it? It gets everywhere and wastes my time. Whatever. Stupid herb.
Enough of all that.
Let’s get cooking!
Prep: 30 minutes Cook: 20 minutes Total: 50 minutes (this all depends on how long you let your lamb sit in marinade)
INGREDIENTS YOU’LL NEED:
4 lamb chops
1 Lemon (juice)
1/8 cup Olive oil
Sea Salt (for finishing)
¼ cup ghee
1 head of cauliflower
1 tablespoon coconut milk
1 teaspoon salt
Fresh ground pepper
- In some sort of Tupperware or shallow dish, place your chops next to one another add the oil and lemon juice. Don’t stack them or shove in a bag as you’ll want an even coating.
- Sprinkle with the thyme.
- Let sit for about an hour or so (longer for deeper flavor).
- Every 30 min, flip the chops, making sure to get at least 1 flip before you grill (both sides should have soaked up the goodness).
- You can grill these outside or use your grill plate on the stove (I used the stove).
- They cook quick, so 2.5-3 minutes a side and you’re done.
- Inside temp should be 145°F if you’re into that sort of thing.
- Sprinkle some salt over each chop after plating.
Let me tell you, this shit is super easy. If you mess this up, maybe cooking isn’t a skill set you should look to develop. You need 5 whole ingredients and 20 minutes. I know you can do it!
- Remove cauliflower florets from core, which is a giant pain the ass and messy. Everyday Maven has a good few pics that show how it should look.
- In a pot, place a steamer thing on the bottom (you know, one of those things you played with as a kid because it expanded like a radar dish but then you cut your finger on it and you hated it for years. No? Just me?). Anyway, fill with enough water so it just touches the bottom of the steamer. You don’t want the cauliflower to sit in water.
- Pinch of salt in the water.
- Bring to a boil.
- Drop in the chopped cauliflower, cover and cook for about 12-15 minutes.
- You’ll know they are done when the middles are very tender and nearly falling apart. Start looking for tenderness at 12 min.
- Place Ghee, salt, pepper and the coconut milk in the food processor.
- Add the hot ass cauliflower to the processor (it’s gonna be hot so use tongs). Also, don’t use the tube deal of the processor. Let the steam out.
- Now mix it up!
- Taste, add salt if necessary.
- Optional: For a little sweeter mash, add about ¼ teaspoon (not much) of ground nutmeg.
Plate as you will, toss chopped scallions (obvi) on the mash, and enjoy the health-ness.
Lamb recipe was inspired by The View From Great Island. Check her out.