Why cook with Cauliflower?
This week I will be sharing the top five yummiest recipes (one recipe per day for 5 days) that I have discovered using cauliflower. Admittedly, cauliflower was never something I liked, but when I began searching for things to substitute for foods high in carbohydrates , I discovered how tasty it can be!
- When steamed, it has a bland taste similar to rice, so no one will object to the taste and it will never overpower other flavors in a dish.
- It has major health benefits including cancer prevention (colon, prostate, breast, ovarian, and bladder.) One recent study found that eating a 1/2 cup of cauliflower daily reduced the risk of prostate cancer by as much as 52%.
- When steamed and pureed, it turns soft and smooth (perfect substitute for foods high in carbs, such as mashed potatoes)
- It easily blends (camouflaged) inside casseroles, so even your pickiest eaters will eat it.
Here we go: Recipe #1
Cauliflower Mashed Potatoes – Shhhhhh! Don’t say anything…Your family will think they are real mashed potatoes.
Large cauliflower bunch (1 pound) – cut into small bite size pieces
1 garlic clove
1/2 can low sodium chicken broth
1/4 cup chives or green onion chopped
- Combine cauliflower, garlic and broth in a large saucepan. If the broth does not cover the cauliflower add water to cover.
- Bring to a boil, reduce heat to medium low and simmer until cauliflower is fork tender, about 15 minutes.
- Drain cauliflower and garlic.
- Hand mash, or if you’d rather transfer to a food processor and process ’til smooth, adding broth if necessary to moisten mixture.
- Season with salt and pepper; add chives and parsley and stir.
- Bake in the over at 350 degrees for 15 minutes
- Place dish back in the oven top is lightly brown.
- Serve hot