Hulk Mash is a vibrant, creamy purée of cauliflower and spinach that comes together in about 15 minutes. Originally called “Cauliflower and Spinach Purée,” I renamed it for fun — the bright green colour and the idea of a bold, smooth mash inspired the name. This recipe is fast, nourishing, and flexible enough to work as a side for weeknight dinners or a refined base for seafood and grilled proteins.
Before You ‘Hulk Mash’ — Notes & Tips
I really enjoy this purée for its colour and velvety texture. Spinach brings a subtle, earthy note that pairs well with the mild sweetness of cauliflower. If you’re new to blending greens into root-vegetable purées, add the spinach gradually so you can control the intensity. Start with a few leaves, taste, and add more if needed — you can always add, but you can’t take it out.
Season generously. Cauliflower handles salt and pepper well, and a good-quality extra virgin olive oil finishes the purée beautifully. If the spinach flavour seems too pronounced, a splash of lemon juice (about 1/4 lemon per batch) brightens the dish and balances the earthy tones. Serve the purée hot for the best texture and flavour.
Ways to serve: spoon the purée under seared scallops, grilled fish, chicken breasts, or roast pork. It also makes a lovely bed for roasted vegetables or a hearty grain bowl when you want something lighter and more vegetable-forward.
I hope you enjoy this simple, delicious purée. Leave a comment to let me know how you served it — I love hearing variations and tweaks.
Cheers,
Ronny
INGREDIENTS: (serves 4)
1 head cauliflower, cut into florets
2 cups fresh baby spinach (start with a handful and add to taste)
2 tbsp extra virgin olive oil, plus extra for finishing
1 clove garlic, peeled
Salt and freshly ground black pepper, to taste
Fresh parsley leaves, for garnish
METHOD:
- Roughly chop the cauliflower into large florets. Place the cauliflower and the garlic clove in a stock pot fitted with a steamer insert (or use a steamer basket) and steam until the cauliflower is fork-tender, about 12–15 minutes. Timing may vary slightly depending on floret size.
- Transfer the steamed cauliflower and garlic to a high-powered blender or food processor. Add the baby spinach, 1 tablespoon of extra virgin olive oil, and a pinch of salt. Blend on high until the mixture becomes completely smooth and creamy. If the purée is too thick, add a small splash of hot water, broth, or additional olive oil to reach the desired consistency.
- Taste and adjust seasoning with more salt and pepper as needed. If the spinach flavour feels too strong, stir in the juice of 1/4 lemon and re-taste. The acid will brighten and soften the green notes without overpowering the purée.
- Transfer the Hulk Mash to a serving bowl. Finish with a drizzle of extra virgin olive oil, a twist of freshly cracked black pepper, and a few fresh parsley leaves for colour and freshness.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or oil to restore creaminess.
Variations: Substitute baby spinach with tender kale or Swiss chard for a slightly different flavour profile (blanch greens first if using mature leaves). For a richer version, stir in a spoonful of butter or a splash of cream at the end if desired.