Mashed Coconut Crème Cauliflower With Lemongrass Ginger And Cilantro.

• 2 cups water
• 3-4 stalks lemongrass
• half bunch cilantro
• 4-6 tbsp fresh ginger
• 1 large head cauliflower
• 3 oz coconut milk
• optional:
• 1 oz light creme

1. Peel ginger, cut cilantro stems away from tops and cut lemongrass stalks into four quarters. In a med size pot place quartered lemongrass stalks, ginger skins and cilantro stems in water. Bring to boil then simmer.
2. Lemongrass stalks will release small amount of dirt. Carefully ladle liquid to a bowl leaving lemongrass, cilantro stems, ginger skins and any dirt behind. Remove pot's contents and return to burner. Add liquid back pot along with cauliflower and simmer.
3. Peel back outer layers of several of the lemongrass pieces till the core is found. Finely chop the lemongrass cores along with cilantro leaves.
4. When cauliflower softens, remove any remaining liquid and remove from heat. Mash cauliflower adding the chopped lemongrass cores and cilantro. Season with white or pink pepper and salt. Fold in mixed coconut milk and creme.

water, stalks lemongrass, cilantro, ginger, head cauliflower, coconut milk, light crueme

Taken from www.epicurious.com/recipes/member/views/mashed-coconut-creme-cauliflower-with-lemongrass-ginger-and-cilantro-50119448 (may not work)