Cauliflower Mashed Pseudo-Potatoes

• 1 tablespoon extra virgin olive oil
• 1 medium head cauliflower, cut into large florets, stem sliced 1/2 inch thick
• 1 medium apple, peeled and cored, chopped
• 1 medium yellow onion, chopped
• 2 teaspoons curry powder
• salt & freshly ground black pepper
• 1 cup water

1. 1.
2. Heat the oil in a large cast-iron pan over medium heat.
3. When the oil is simmering, add the cauliflower, apple, onion, and curry powder.
4. Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices.
5. Cook, stirring frequently, for 8 minutes.
6. 2.
7. Turn the heat down to low and add the water.
8. Cover and cook until the cauliflower is completely tender, 10-15 minutes.
9. 3.
10. 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.
11. Add a little more water if necessary, but be careful or you'll wind up with cauliflower soup.
12. 4.
13. Check for seasoning and add more salt and pepper if necessary.
14. Any leftover mashed cauliflower can be stored in the refrigerator for up to 4 days.

extra virgin olive oil, head cauliflower, apple, yellow onion, curry powder, salt, water

Taken from www.food.com/recipe/cauliflower-mashed-pseudo-potatoes-505739 (may not work)