I eat a lot of cauliflower. But not raw, because I hate how it tastes. Now cooked – that’s a different story. You can make it taste like anything and it freezes really well. So here’s how I do a fast an easy side dish to eat as is or that you can also turn into other things!
On a personal note – when I was working hard to lose weight in 2013, this recipe was a great ‘comfort food’ for winter time – you know, when all you want is a warm, creamy casserole. I often brought it to my office for lunch and one of my co-workers was so impressed with the taste she started making these ‘potatoes’ about once a week. Her husband is a fan, her teenage son is not convinced. In my defense, I think it’s hard to convince 16 year old boys of ANYTHING.
So why cauliflower and not regular old potatoes? Well – cauliflower is much more nutrient dense than white potatoes. And getting nutrients in your body with every bit you take is always the goal. Cauliflower is also in the same cruciferous family as broccoli and, if you have a family, broccoli might be a hard sell but cauliflower is a lot easier to transform into things like pizza and other casseroles 🙂
Shopping tip: most grocery stores charge by the head (not by the pound), so make sure you pick the biggest one and get the most for your money!
Cauliflower Mashed Potatoes
1 head cauliflower, green parts removed, cut in half
2 or 3 Tbsp grass fed butter or ghee
2 garlic cloves, minced
2 Tbsp heavy cream (optional)
1 or 2 green onion, finely chopped (optional)
Sea Salt and fresh ground pepper to taste (be generous!)
In a large pot with a lid, fill bottom of pot with about 2 inches of water. Bring to boil. Place both halves of cauliflower in the boiling water. Cover and steam approximately 15 minutes or until a knife can easily be inserted and removed from both halves. (Time will vary depending on size of head.) Do not over steam – the cauliflower should still be somewhat firm and white (not translucent).
Remove cauliflower from the water and place in a food processor with the butter, garlic and cream and onion if desired. Puree until smooth, making sure the cauliflower is fully broken down. Add salt and pepper to your taste preference. I use lots! It’s all trial and error, just be sure to taste your food until you get the right balance of seasoning.
**Bonus tip** As far as seasoning goes, you can also try adding rosemary (best with beef) or thyme to change it up a little. Super yummy 🙂