Whipped Cauliflower
By now, you are likely familiar with my love of potatoes. And while I happily eat more mashed potatoes than I probably should, sometimes even I feel the need for something a bit lighter. Simple but delicious whipped cauliflower tastes so similar to mashed potatoes you - and those you feed - likely won't notice the switch.
This recipe is great for incorporating a few more veggies into your diet without sacrificing flavor or texture. As a member of the brassica family (which also includes cabbage, broccoli and brussel sprouts, among others), cauliflower is loaded with vitamin C and fiber, and keeps for weeks. This recipe is appropriate for diabetics, or those on a low glycemic or paleo diet, and can be made vegan by subbing olive oil for the butter.
Much as I love the colored varieties of cauliflower, they simply don't work well here - stick with the white varieties for best results.
Whipped Cauliflower
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Ingredients
1 large head of cauliflower, cut into florets
1 tablespoon butter, softened
1 teaspoon salt
1 teaspoon pepper
1/2 cup reserved cooking water
1 tablespoon chopped chives (optional)
Instructions
Place the prepped cauliflower florets in a large pot of salted water and bring to boil.
Let the cauliflower cook in the boiling water until it's completely soft - about 10 minutes - then drain, reserving some of the cooking water.
Place the cooked florets, butter, salt and pepper in the bowl of a food processor fitted with the blade attachment. Add two tablespoons of the reserved cooking water and pulse for a moment or two until the cauliflower is puréed, adding more water - a tablespoon at a time - to help things along if necessary.
When cauliflower is completely puréed, adjust seasonings to taste and garnish with chives. Serve immediately
