- 1 large onion, thinly sliced
- 1 tbs. butter, ghee or coconut oil
- 250 gr sardines in olive oil
- Freshly ground black pepper
- Sauté the onion over medium heat, stirring often, until golden and tender. Let cool.
- Place the caramelized onion in a food processor. Add the sardines with about a tablespoon of the oil from the can. Grind in some pepper. Whirl until a paste forms. Taste and add more pepper and sardine oil if necessary.
- 1 head cauliflower, cut into florets
- Butter, preferably grassfed, about 4 Tbs.
- Sea salt
- 8 large cloves garlic, chopped
- Steam the cauliflower until very tender. Drain and puree the cauliflower until smooth and creamy. Add a hunk of butter and plenty of salt and blend until mixed.
- While cauliflower is steaming, toast the garlic. Head 2 tablespoons of butter over very low heat and add the chopped garlic. Cook (don’t turn up the heat) until golden and toasted, stirring often. I think it took 5-7 minutes. Sprinkle with salt and remove from the pan.
- Re-heat the blended cauliflower in the empty garlic pan to pick up the yummy brown coating and butter film on the bottom of the pan. Taste and add more butter and salt if you want.
- Divvy up the cauliflower mixture and sprinkle with the garlic and pepper. Store leftover mash separate from any leftover garlic, so it doesn’t get the garlic soggy.