This is a recipe you all will want to master by Thanksgiving! Not only is it healthy, but it tastes great too, and that means it's one the whole family can enjoy!
Cauliflower (I use frozen bags. I can't taste the difference, and its both easier and less expensive than fresh)
2-4 tsp olive oil
1 oz milk (from your morning milk allowance)
1/2 tsp garlic powder or fresh crushed garlic (more or less or none at all to taste)
*Optional: White Pepper and Herb Salt (like Mrs Dash or Herbamare)
*Optional: 2 tsp horseradish (I use from a tube. I think this is mandatory, as it gives a little kick and helps make the cauliflower taste change into a more rounded gourmet mashed potato flavor)
*Optional: 1/8 to 1/2 tsp Chili powder (I use Indian chili powder for the best taste. Found at most Asian markets)
1. Roast cauliflower until cooked at 200-210 C for about 10-15 minutes depending on your oven. You can also boil it, but the taste will not be as rich as roasting. I recommend roast! 2. Add 1 oz nonfat milk to a blender or food processor (the milk you didnt use from your morning coffee. ) 3. Add in the cauliflour and smash it down with a fork. 4. Add sea salt/ pepper to taste. (I use herbamare spicy, white pepper, black pepper, and rose pepper) 5. Add 1-2 teaspoons Olive Oil 6. Add other spices as desired. If available, add 1 teaspoon Imitation Butter Flavor 7. Blend until desired consistency. Both creamy and chunky versions are both excellent. 8. Add fresh parsley for garnish
Additional Tips & Tricks: You can also make this using both cauliflower and broccoli, creating a different and unique new taste that you will come to crave. For those who like spice, you can add in about 8-12 green jalepeno slices for a fantastic spicy version. Consider serving it with a firey grilled eggplant (eggplant, olive oil, habanero tabasco and indian chili with sea salt) covered with sliced paprika (from a jar) and rosepepper steak (Lehtipihvi). If making the spicy versions, serve with iced Peppermint Tea to cut the heat with a refreshing mint.