Cauliflower Mashed Pseudo-Potatoes

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   Heat the oil in a large cast-iron pan over medium heat.

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   When the oil is simmering, add the cauliflower, apple, onion, and curry powder.

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   Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices.

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   Cook, stirring frequently, for 8 minutes.

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   2.

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   Turn the heat down to low and add the water.

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   Cover and cook until the cauliflower is completely tender, 10-15 minutes.

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   3.

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    Transfer the contents of the pan to a food processor and pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes.

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    Add a little more water if necessary, but be careful or you'll wind up with cauliflower soup.

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    4.

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    Check for seasoning and add more salt and pepper if necessary.

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    Any leftover mashed cauliflower can be stored in the refrigerator for up to 4 days.

No additional tips available.