Have you ever had mashed cauliflower that tasted better than mashed potatoes?
If you said no or ‘yeah, right,’ I dare you try this recipe.
And if you’re a fan of garlic, you’re in for a treat!
Eat Cauliflower to Detox
Cauliflower is a cruciferous vegetable from the cabbage family. If there’s ONE word you need to remember when you think of these vegetables, it would be DETOX. They boost your liver’s ability to detoxify the numerous chemicals we’re exposed to day in and day out in our food, water, air, chemical cleaners, make-up, etc.
Do you want a healthy glowing skin? A strong immune system? Better focus? More energy? Transform your health by eating foods that will help your body do what it’s supposed to do naturally.
Eat Cauliflower to Lose Weight
This recipe can easily replace mashed potato as a side dish. You can still have the comfort and creaminess of potatoes without actual potatoes.
And when you make vegetables taste DELICIOUS, your healthy food choices are empowered
You eat them because you want to
And that’s how you succeed
This recipe will make you CRAVE (yes crave) cauliflower. You don’t think it’s possible? Just try it!
Mashed Cauliflower Recipe
I admit. I made this one before, but it didn’t taste that good until one of my patients gave me this tip. Roast some garlic! Actually, roast lots of garlic!
And it made a big huge difference.
(by the way, I’m not a garlic fanatic, so it has to be real if I’m THAT excited about it)
Roast the garlic cloves while the cauliflower cooks. You can peel them first and then roast or you can leave them unpeeled. I went with the simpler option, leave the skin on. Once they’re roasted, moist, and juicy, removing the skin is so much easier.
- 1 head cauliflower
- 6 medium garlic cloves, unpeeled
- 1 teaspoon + 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Pre-heat oven (or a small toaster oven) to 400 F.
- Cut off the surrounding leaves of the cauliflower. Cut off the florets from the stem into similar size pieces. Wash.
- Place cauliflower florets in a stainless steel pot. Cover with water and boil for 20 minutes or until very soft.
- Meanwhile, cut off the tip of each garlic clove (but no need to peel it completely). Place on a foil paper. Continue with all other cloves then drizzle with 1 teaspoon of olive oil. Fold the foil paper to completely enclose the garlic. Place them the oven for 20 minutes.
- When the cauliflower is soft (use a fork to check), drain most of the water. Peel the garlic cloves right into the cauliflower. Add the remaining tablespoon of olive oil, salt, and pepper.
- Using a hand-held blender, puree the cauliflower until soft and smooth.
- Serve hot.
