Happy new year everyone!!! I definitely paused with the blog unexpectedly due to the holiday season (clearly I’m still getting used to maintaining a blog religiously). 2014 was a wonderful year for me on so many levels and I hope 2015 will be even better! What a great couple of months I’ve had with family, friends and travels! But I’m not going to lie, part of me was looking forward to time after the holidays to get back into my old routine of healthy eating and working out. I hope there comes a time when I can maintain the healthy-ness even during the holidays!
The first thing my husband and I wanted to eat after the holidays was: vegetables. Literally our mantra on new year’s day was “MUST. EAT. VEGETABLESSSSS”. After all the fatty, sugary, carb-heavy foods we consumed for 2 months… our bodies were definitely fed up. I’m not a fan of diets that strictly cut out an entire category of foods i.e. carbs, gluten etc. But I figured a little break from pasta and rice would be nice for the next week or so.
The recipe I’m sharing today is one of my absolute favorites- Garlic Mashed Cauliflower aka Mock Mashed Potatoes. I’ve made it for yeeeears and it’s the PERFECT side to meat/seafood without it being pasta/rice/potato. If you’re saying- I really hate cauliflower- it’s gross, then I challenge you to try it! I seriously hated cauliflower growing up. Even now, I’m not sure I enjoy cauliflower in all dishes, but it has definitely grown on me and particularly in this puree/mash format. If you add the toasted garlic like the recipe says, I would be surprised if this vegetable doesn’t grow on you too! Enjoy 🙂
- 1 head cauliflower, chopped (or use a 20 oz. bag of chopped frozen cauliflower)
- 2 garlic cloves, chopped
- Salt to taste
- 1/2 tsp cayenne pepper
- 1 tsp pepper
- 1/2 cup of water (substitute with 1/2 cup milk for creaminess)
- 1 Tbsp butter **optional
- 1 Tbsp sour cream **optional
- In a large pot of water, add cauliflower and bring to boil on high heat
- While the cauliflower is coming to boil, in a separate small saute pan, saute chopped garlic in a little bit of canola oil. Saute until brown, turn off heat and set aside.
- When the pot of cauliflower has reach boiling point, reduce heat to medium-high keeping the water at a rolling boil. After about 8 minutes, pierce cauliflower to make sure it's extremely soft.
- Remove pot from heat, drain cauliflower and place the cauliflower back into the pot.
- Add the 1/2 cup of water or milk and using an immersion blender or masher, puree/mash the cauliflower until you see more of a mashed potato consistency
- Return pot to a medium-low heat to evaporate any extra water/liquidiness and mix in the salt, pepper, cayenne pepper and optional butter & sour cream.
- Remove pot from heat once the mashed cauliflower has reached the desired consistency.
- Serve immediately!