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A perfect mashed potato alternative that doesn’t taste nasty ass! The power of CAULIFLOWER!!!

I just couldn’t decide what to make for dinner tonight. When I get cranky and depressed, I just cant concentrate properly, then my planning goes out the window and my entire schedule goes to the dogs. I have been wanting to make a sauce from scratch for ages to accompany my meats and fish but kept always putting it off cause I just couldn’t be bothered. I had no inspiration or spark. So I would force myself tonight to be creative. I have been wanting to try a chimmi churri sauce which is like a brazilian garlicky oniony parsley oily drizzle to go over grilled meats or vegetables. Like, totally YUM! Or have a north african flavour to my meats like a harissa spice using cumin, paprika, chilli, olive oil etc. I cant decide so I decided to create a fusion dish. I have called it Harissachurri. Clever, aren’t I.

I am having one of my dark moods today which luckily hasn’t drowned out every bit of personality left out of this shell yet. It’s been about a week and a half since I have stopped my medication and this is the first day of complete gloom and doom. The purpose of this blog is a distraction so when the going gets tough, then head down, bum up and write. There are other ways I can deal with sadness but doesn’t have to include food. Exercise, punching shit, talking to a friend or just breathing. It will pass just like a food craving, I can either give in to the demon or I can go along my merry way and just push it aside.  I also felt weak today and sore, not sure if I need more protein. I have protein in all my meals so I dunno just one of those days I suppose where nothing can help.

A few positives I can focus on which I can reflect on here. I said no to a slice of a colleagues’s birthday cake today. Usually you are seen as inhuman if you dont participate in the yearly cake ritual and sometimes I wont sit in the kitchen If I am not in the mood.  But I was comfortable enough to just have a cup of rooibos tea and sit like a nodding dog on car dashboard. I was fine with that. So yes although my sugar cravings are still there at the back of my mind, my willpower is kicking in and it doesn’t feel like such a chore to pass on the plate of cookies. I dont feel so bad anymore like I am “missing” out on something.I know what will happen if I take a bite. The headaches, swollen belly and nauseous feeling are so not worth it. Perhaps I am finally getting it? A life without sugar having a hold on me is very sweet indeed.

Enjoy this meal cause I really surprized myself yet again. Sorry to say it but I am a damn good cook and there is nothing you can do to change that!

A few things to mention about this dish is that wow I have finally found my mashed potato alternative that is delicous and low in carbs!! The Harissachurri sauce is a perfect combination of sweet and sour and makes alot so keep it in a jar in the fridge it should last a while. Drizzle on eggs or on other grilled meats. Sensational! You only need a heaped tablespoon to really enjoy the  infusion of flavours.

I would love to hear what you think! If there’s anything you would like to see in the future in upcoming posts please feel free to comment.

Salmon Harissachurri

Prep time: 10 mins tops Cook time: 45 mins tops

Serves 4 (Yay more leftovers!)

Ingredients

For the Harissachurri Dressing

• 1 cup good quality extra virgin olive oil
• 1 bunch of flat leaf parsley washed, stems removed
• 1 tablespoon of harissa spices (or you can mix your own cumin, garlic, chilli, red bell pepper spice )
• 3 cloves of raw garlic
• salt & pepper to taste
• juice of 1 lemon, seeds discarded

Protein

• 4 salmon cutlets (go to fishmonger or markets to get fresh pieces)
• cracked pepper

Cauliflower puree – side dish

• 1 entire head of cauliflower steamed
• 3 cloves of garlic steamed
• 3/4 cup of coconut milk or cream (full fat) (Use Ayam brand which is 100% extract)
• 1/4 tsp of nutmeg
• 1 tsp of onion salt
• pepper to taste

 Method

1. Preheat oven to around 180-200 degrees.
2. Put your salmon pieces on baking paper on a tray and dust with cracked pepper and chuck in the oven. After half an hour check every 10mins until browned and skin is crispy
3. While this is happening you can make your dressing OR you can make your dressing a few hours ahead for the flavours to really infuse. Combine the olive oil, parsley, lemon juice, harissa spices, garlic, salt & pepper and really whizz it up until mixture resembles a pesto mixture. Set aside.
4. Boil a large saucepan with salted water. Add your cauliflower  & 3 cloves of garlic cook until steamed and drain.
5. Put the cooked cauliflower & garlic into a large mixing bowl or use the same saucepan.
6. Add the nutmeg, onion salt, pepper and your coconut milk and puree using a hand held blender until smooth and creamy looking.
7. Serve with 2 spoons of mash per plate, 1 salmon fillet, a heaped tablespoon of harissachurri sauce and feel free to have  al little salad on the side. I chose baby truss tomatos and cut up cucumber.
8. Enjoy life!

This entry was posted on January 16, 2013 at 11:09 pm and is filed under January 2013 with tags cauliflower, coconut cream, coconut milk, cumin, garlic, harissa, herbs, low carb, nutmeg, olive oil, onion salt, paleo, parsley, pepper, salmon, salt, sugar free, tomato. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.