Cauliflower Done Right

26 Apr

Green Gourmet L

With the weather getting warmer and the flowers in full bloom, the urge to eat lighter is upon us. And I, for one, am totally ready. Although I’m also ready to gorge myself on a 7 course meal in a Thai man’s basement tonight. Don’t worry, I’ll take lots of pictures and tell you all about it later this week.

Back to spring, I love the vegetables that appear this time of year. Snap peas, green beans, sprouts, I’m getting excited to go to the farmer’s market again. I whipped up something last night that put me in the warm weather mood. Seared salmon with sauteed kale and cauliflower mash. If you’ve never had cauliflower in this way, you’ll be a convert. It satisfies your craving for mashed potatoes, but it’s lighter and (possibly?) healthier. Give it a try!

Cauliflower Mash

Ingredients

Makes 3-4 small servings

  • 5 cups cauliflower or 1 bag frozen cauliflower
  • 3 cups water
  • 1 clove garlic, pressed
  • 1/2 TB butter
  • 1/4 cup buttermilk or plain kefir
  • salt and pepper

Directions

Place cauliflower in a large pot with water and bring to a boil. Reduce heat to low, cover, and cook for 12-15 minutes or until very tender. Drain well.

At this point, you can either mash by hand, use a handmixer, or place in a food processor (depending on what texture you like). Add the other ingredients and mix well. Garnish with chives or spring onions. Serve hot alongside your favorite spring dish and don’t forget you read about it on Green Gourmets!

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