If you live in the Midwest like I do, then you’ve probably had it up to here with the rain, doom, gloom and clouds. Our winter may have been “mild” — but it seems never ending! It’s during times like these that all I want to do is put on my stretchy pants, get under the covers, and eat comforting foods. Unfortunately, this doesn’t bode well for my plan to be bikini-ready by June 1st.
Cauliflower to the rescue!
Cauliflower is the darling of the dieting world right now and if you haven’t tried it yet, you’re seriously missing out. Mashed cauliflower bizarrely mimics the taste and texture of potatoes without all the calories and carbs. And in more good news, this cruciferous veggie is rich in dietary fiber, folate, vitamin C and Indole-3-carbinol – an amaze-balls chemical that supports DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells. You can choose to either boil the cauliflower before whipping it up in the blender (a Vitamix if you’re lucky… it’s the BEST), or steam the cute little florets to better retain nutrients.
The absolute best part about a good Cauliflower mash is that you can customize the recipe with whatever flavors you like. Personally, I’m partial to mixing in some good parmesan cheese and serving with a side of ketchup. Don’t judge! Check out my basic recipe below and then spice it up to your liking. Enjoy!
2 heads of organic cauliflower, leaves and stems removed, broken into florets
6 tablespoons of Soy Garden butter spread, or grass-fed organic butter
Vegetable or chicken stock (as needed)
Garlic salt and pepper to taste
Steam the cauliflower florets on the stove or in the microwave until fork tender (it’s okay if they go past tender, even towards mushy-ville… it will just make the pureeing job easier on your blender). Drain the cauliflower and place in Vitamix or blender. Add in the butter and a few tablespoons of the stock. Puree until silky smooth. Season with garlic salt and pepper to taste. Serve in a bowl with a pat of butter on top. Put on your favorite sweat pants and VEG out!
Herb Cauliflower Mash – add in chopped up rosemary and thyme
Italian Cauliflower Mash – stir in some marinara sauce, parm and oregano
Cheesy Cauliflower Mash – mix parmesan cheese into the puree and then melt shredded Colby Jack on top
Photo credit: Helmut Gevert