Recipe: Mashed Cauliflower
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!
Ingredients:
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)
Sea Salt
Black Pepper
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)
Directions:
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.
