Oh, cauliflower. I have tried so many times to like you. With your rich amounts of Vitamin C and other important nutrients, in addition to your kindness to the waistline (a mere 30 calories per cup), you’d think I would have been able to love you by now. Boiled, sauteed, and steamed…not a single preparation technique has made me say, “Oooooh, cauliflower!!” I finally prepared you roasted in the oven last week…not too shabby [note: I took this old recipe off my personal blog, so given it originally posted in 4/2010, it’s been a while since I’ve come to like it.]
I have, many times, seen recipes for mashed cauliflower. “Just like mashed potatoes,” boast many a website. I tried that before but with my hand masher couldn’t get a smooth enough consistency. Armed with my food processor, though, I knew this would all change. I happened to go to Henry’s this morning and get two cauliflower for $1. Cheap eats, no? A quick search of the net for “Paleo mashed cauliflower” yielded many hits. I clicked on one and began my quest.
- 2 head of cauliflower
- ~8 garlic cloves (more or less to taste, depends how much you like garlic)
- Olive oil
- Black pepper
- Sea salt
- Rinse the cauliflower and cut the florets away from the core.
- Peel the garlic. I take a huge knife, hold it sideways (flat) and push down on the garlic to break the coating of the garlic. The peel slips right off.
- Throw the cauliflower and garlic into a medium saucepan along with about ½ inch of water (or use a steaming basket).
- Steam for several minutes until the cauliflower is tender when pierced.
- Into a food processor, place the cooked cauliflower, whole garlic cloves, olive oil, pepper and salt (optional) to taste. Give it a good whirl until the consistency is smooth.
- Much to my surprise, I LOVED IT!! The smooth consistency and lack of knobbly little cauliflower bits was enough to sell me. I will be rotating this plant freak into my menu regularly 🙂 Bon apetit!
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