Pollution Increases Autoimmune Disease
Pollution in the environment breaks down the body’s protective epithelial layers and can trigger an inflammatory response
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
Ingredients
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
Method
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 EliseMuseles.com. First appeared in Gutbliss (Penguin 2013).
Pollution in the environment breaks down the body’s protective epithelial layers and can trigger an inflammatory response
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