Mashed Cauliflower

When I’m scanning the vegetable section for the day’s or weeks side dishes, I look right over it.  Boring.  And white.  I’ll take broccoli, thank you.
But here’s the thing: While cauliflower might not be as exciting as broccoli (did I really just say that?) it is extremely versatile, and can be magically turned into rice, velvety soups, and here, mock mashed potatoes that are lighter and silkier than what they are inspired by.  And let me tell you, I am the queen of making mashed potatoes.  I have done actual research on the topic, and have it down to a science.  If Bobby Flay ever did a mashed potato Throw Down, I’d most likely whoop his ass.  But I digress.  Mashed cauliflower has all of the pluses of mashed potatoes, but without the heavy carb load and over-full feeling that they often create.  And if that weren’t enough, cauliflower, although white, is really healthy.  Cauliflower and other cruciferous vegetables may help prevent cancer.  In fact, cruciferous vegetables contains more demonstrable anti cancer properties than any other vegetable family. (1)

This recipe is for the most basic version, which is essentially a canvas for your creativity. Feel free to add roasted garlic, fresh herbs, cheese, or anything your heart desires!

Simple Mashed Cauliflower

serves 2

1 head organic cauliflower, cut into florets
2 T grass fed butter or extra virgin coconut oil
sea salt, to taste
chives, minced (optional)

Steam the cauliflower in a steamer basket for 10-15 minutes or until very soft.  Transfer to the bowl of the food processor and puree until smooth.  While it’s pureeing, feed the butter or coconut oil in small pieces through the chute.  It will melt quickly from the heat of the cauliflower.

Serve hot.  Sprinkle with fresh chives if desired.

(1) Murray, Michael. The Encyclopedia of Healing Foods, 2009

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