Cauliflower Puree (Serves 5-7)
I love the taste of real mashed potatoes, but white potatoes are nobodies in the world of nutrition. A tasty and nutritious alternative is Cauliflower Puree.
Prep and cook time: 15 minutes
1 large head of cauliflower
Dried parsley flakes
Directions: Add a cup or two of water to a steamer pot over medium heat. Cut cauliflower into 1.5 inch chunks. Cook in a covered steamer pot for about 10 minutes until soft. Transfer cauliflower to food processor or blender with a slotted spoon. Season with salt, garlic powder, and black pepper and blend into a puree. Taste and add spices as needed. Blend more as needed to distribute spices. Transfer to plates, sprinkle with dried parsley flakes, and enjoy!
Notes: You can add a little extra virgin olive oil if you want to increase the fat content of a meal or if you like the taste.
Cauliflower puree makes good leftovers and you might want to cook several heads at a time so you don’t run out too quickly.
Printer friendly version: Cauliflower Puree