Mashed Cauliflower with Garlic
Who doesn’t love a heaping scoop of “mashed potatoes” to complement dinner? Loaded with nutrients and flavor, this cauliflower version is sure to fill you up without filling you out. The meat & potato types in my household have all given this recipe a double “thumbs up”.
INGREDIENTS
Serves 4-6
1 head cauliflower, cut into small florets
2 tablespoons olive oil or grass-fed butter
1 clove garlic, minced
1 tablespoon fresh chives or green onion, sliced and reserved for garnish
Salt & pepper to taste
Splash of unsweetened almond milk (optional for a creamier consistency)
Who doesn’t love a heaping scoop of “mashed potatoes” to complement dinner? Loaded with nutrients and flavor, this cauliflower version is sure to fill you up without filling you out. The meat & potato types in my household have all given this recipe a double “thumbs up”.
INGREDIENTS
Serves 4-6
1 head cauliflower, cut into small florets
2 tablespoons olive oil or grass-fed butter
1 clove garlic, minced
1 tablespoon fresh chives or green onion, sliced and reserved for garnish
Salt & pepper to taste
Splash of unsweetened almond milk (optional for a creamier consistency)
METHOD
Bring a large pot of salted water to a boil. Add cauliflower and reduce the heat to a simmer. Cover and steam until tender (approximately 10 minutes).
While the cauliflower is steaming, drizzle a drop of olive oil in a small pan over medium heat and cook garlic until softened and slightly browned about 2 minutes. Remove from heat.
Drain the steamed cauliflower and place in a bowl. Transfer half the cauliflower to a food processor or high-speed blender; cover and puree until smooth. Add remaining cauliflower florets, in small batches, until vegetables are smooth & creamy. Blend in olive oil (or softened butter) and cooked garlic. (Optional: add in a splash of almond milk for a creamier consistency.) Season with salt & pepper to taste. Garnish with chives or green onions. Serve hot. Enjoy!
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