This may not sound as tasty as mashed potatoes, but it definitely is, and as comforting, too. Surprisingly, it doesn’t have a cauliflower taste, and people who don’t like cauliflower will enjoy this dish. This dish goes great with baked salmon and a fresh salad.
Cauliflower literally means “cabbage flower” and is part of the cabbage family, as is broccoli. Cauliflower is great for you: it is low in calories and contains many nutritents including fiber, vitamin C, potassium, B6 and folate (although some of the folate is destroyed during the cooking process). It also contains bioflavonoids, indoles, and other phytonutrients thought to be protective against many types of cancer.
Storage fun fact: Store cauliflower heads in the refriderator, stem side up. This keeps moisture from accumulating on the florets which increases shelf life.
While is easier to digest than broccoli, cauliflower still benefits from light cooking. Avoid overcooking as cauliflower becomes mushy and releases sulphurous compounds which give off an unpleasant aroma and a bitter taste. Interesting, it is the sulfur compounds in cauliflower, and other cruciferous vegetables, that are most associated with its cancer protective properties.
- 1 head of cauliflower, divided into florets, steamed until slightly tender
- 2 tablespoons organic
- salt (I recommend Celtic sea salt) and pepper to taste
- Blend all ingredients in food processor until smooth and creamy.