Who doesn’t love a heaping scoop of “mashed potatoes” to complement dinner? Loaded with nutrients and flavor, this cauliflower version will fill you up without filling you out.
Serves 4 to 6
1 head cauliflower, cut into small florets
2 tablespoons olive oil, clarified butter, or ghee, plus a drizzle to cook the garlic
1 clove garlic, minced
Splash of unsweetened plant-based milk (optional; for a creamier consistency)
Salt and freshly ground black pepper to taste
1 tablespoon fresh chives or green onion, sliced and reserved for garnish
BRING A LARGE POT of salted water to a boil over high heat. Add the cauliflower and reduce the heat to a simmer. Cover and cook the cauliflower for about 10 minutes, or until tender. While the cauliflower is cooking, drizzle a drop of olive oil in a small pan over medium heat and cook the garlic until softened and slightly browned, about 2 minutes. Remove from the heat.
DRAIN THE COOKED CAULIFLOWER and place it in a medium bowl. Transfer half of the cauliflower to the bowl of a food processor or high-speed blender; cover and puree until smooth. Add the remaining cauliflower in small batches and puree until the vegetables are smooth and creamy. Blend in the 2 tablespoons of olive oil and the garlic. (Optional: Add a splash of almond milk for a creamier consistency.) Season with salt and pepper to taste. Garnish with the chives.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013)