In my last post (which you can read here), I discussed the health benefits of an Anti-Inflammatory Diet. One of the fundamental principles of this type of diet is that it is plant-based. Loads of fresh fruits and veggies (especially green, leafy ones!) and whole grains, and considerably less animal products (including dairy) than was previously thought to be healthy. To that end, I've been trying to find substitutes for some of the "white stuff." Instead of white pasta, I've been making some of the gluten-free pastas, which are made with brown rice flour, millet, amaranth, and other ancient grains. I've replaced white breads - baguettes and Italian bread - with sprouted grain breads and some of the gluten-free breads. (I can't say that I've been happy with this one, but I'm working on it!). And instead of mashed potatoes, I recently tried something that I heard about a long time ago and I've been wanting to try: Cauliflower "Mashed Potatoes."
It took a couple of tries before I found the combination of ingredients that I like best, but here it is...just in time for Thanksgiving! The consistency is pretty spot on and the parmeggiano-reggiano cheese gives the sweet cauliflower just the right pop. A nice bonus: it's considerably faster to make than traditional mashed potatoes! A drizzle of olive oil on top, and a sprinkle of sea salt and cracked black pepper, and you've got a mashed potato substitute that would make Dr. Weil proud!
Enjoy it! I wish each of you a beautiful holiday- one that is full of the food and people that you love, and one that allows you some time to pause, reflect, and celebrate the blessings in your life. From my table to yours...a very Happy Thanksgiving!
Cauliflower "Mashed Potatoes"
1 head of cauliflower, chopped
1/4 cup of skim milk
1 Tbsp. of butter
1/4 cup grated parmeggiano-reggiano cheese
2 Tbsp. olive oil (for drizzling on top)
sea salt and coarsely ground black pepper, to taste
Fill a medium sized saucepan with water, about 1 inch deep. Bring to a boil and then add chopped cauliflower. Cook until soft, approximately 4-5 minutes, and strain cauliflower to remove water.
In a food processor, combine steamed cauliflower, milk, butter and grated cheese. Process until smooth. If necessary, add a bit more milk (one tablespoon at a time) to achieve the desired consistency. Add salt and pepper, to taste.
To finish it off, drizzle it with extra-virgin olive oil and, if you like, crack some more black pepper over top.
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