January 14th, 2013 by Digestive Detective
Make this crazy cruciferous with a twist in place of standard mashed potatoes. Cauliflower is packed with gut-friendly fiber, and micronutrients such as vitamin C, folate, and vitamin K. In addition, vegetables from the cruciferous family (cabbage, broccoli, cauliflower, brussel sprouts, etc.) possess indole-3-carbinol -- a nutrient shown to have cancer-protective benefits. With the added herbs and spices, cauliflower never tasted so good!
- 1 large head cauliflower, cut into 1- to 2-inch florets (5–6 cups)
- 2–4 cloves garlic, peeled
- 2 cups homemade broth
- 1 tsp gray sea salt, plus more when puréeing
- ¼ cup organic extra virgin olive oil
- ¼ tsp freshly ground pepper
- 1 heaping tbsp fresh herbs, to garnish (try parsley or dill)
- In large sauce pot or steamer, place cauliflower, garlic, broth, and sea salt.
- Cover and bring to boil, then reduce heat and simmer 10–15 minutes or until tender.
- Stir occasionally to ensure even cooking.
- Drain, reserving cooking liquid.
- Pureé in two batches in food processor until smooth, scraping down sides as needed.
- With motor running, add ¼ cup cooking liquid, half the olive oil, pepper and pinch of sea salt to each batch. Adjust seasoning to taste.
- Transfer to serving dish, top with herbs and serve hot. Can be made ahead and kept warm or reheated on low. Serves six.
Note: If you don’t have access to food processor, substitute handheld blender. Kick up purée flavor with 1–2 teaspoons or two of Keen’s dry mustard powder, curry powder or a little Parmesan cheese.