Gluten-free | Low carb | No added fat | Dairy-free option | Sugar-free
Makes 2 to 3 serves
Why it’s delicious
This recipe is 100% inspired by my Dutch friends, Marianne and Roland. They treated me to a guided tour of their pocket of Holland which I so easily fell in love with. When it came to the wonderfully comforting food, it was even easier to fall in love with!
They challenged me to create some healthier alternatives of some of their most beloved dishes, to which I was more than willing to try.
Helpful hints and tips
I use my Dutch meatballs with this recipe to keep it as authentic as possible. You can request the recipe by clicking on this link! Bridget’s Dutch Meatballs
- 500 g (1.1 lb) raw cauliflower, cut into even slices
- 150 g (5.2 oz) kale
- 4 tbsp milk or light coconut milk
- 6 cloves roasted garlic, mashed
- Pinch nutmeg
- 1 ½ tsp ground cumin
- Himalayan salt and freshly ground black pepper
- 2 to 3 Dutch meatballs and gravy per serve
- Place the cauliflower into a pot and cover with water. Bring the pot to the boil and cook for 12 minutes.
- While the cauliflower cooks, prepare the kale by striping the leaves from the stalks and wash the leaves well to remove any dirt and sand. Shake as much water from the kale as possible or spin dry in a lettuce spinner.
- Cut the kale into thin strips, known as a chiffonade and once the cauliflower has been cooking for 12 minutes, add the kale to the pot and continue to cook for 3 minutes.
- Remove the pot from the stove and pour the ingredients into a colander or sieve and drain very well. Place the ingredients back in a pot and add the milk or coconut milk, roast garlic, nutmeg and cumin and using a stick blender or vegetable mash, mash well to combine.
- Taste the mash for flavour and season with salt and pepper according to taste.
- Serve warm with the meatballs and a spoon of gravy.