I'm not sure what took me so long to get on the cauliflower band wagon, but I am on, and I am never getting off.
It started with my love for stuffed peppers and the need to replace the rice with another equally delicious filler. Thus, cauliflower rice was introduced to my small staple of ingredients.
Back to the mash.
I was called to boil and mash sweet potatoes as a a replacement for white potatoes for obvious reasons. But I never understood the pull to boil, mash, and garlic-up some cauliflower and call it "mashed potatoes". How wrong I was.
I has my first taste of this amazing stuff at the hot bar in the Whole Foods, if I'm being totally honest. Because Whole Foods has a Paleo hot bar now. And it's good! If it didn't cost a 1/4 paycheck to shop there, I would tell everyone to go there immediately! (So instead I'll say do your research, shop at farmers markets or local produce markets if you can for all of your ingredients, and try this stuff out at home!) But anyway, there I had my mash, and there I was inspired to try it myself. This mash will have you questioning everything you knew about this stinky veggie.
- Cauliflower (I used a whole head)
- 3 pats butter (Use more for an even creamier texture)
- garlic, minced (I used 3 cloves, but you can defintely use more or less!)
- Chop and boil the head of cauliflower until very soft.
- Strain cauliflower and put into food processor to blend with garlic and butter. You can also mash it right in the pot, but it will be chunkier.
- Eat and enjoy!
- Optional: spoon mixture into small, deep baking dish and put in 350 degree oven for a few minutes to get the top of the mash golden brown and crusted. (Note: I haven't tried this method, but I think that's how Whole Foods does it, because damn, there's a great crust on theirs!
Test it out and let me know what you think!
24g fat/5g carbs/2g protein/220 calories for the whole batch (about 5 servings)