Cauliflower is a really under appreciated vegetable. Most people think of it as a bland, pale version of broccoli. I still do not understand why anyone thinks it’s a good idea to eat it raw and dip it in ranch dressing- the texture is horrible and store bought ranch is questionable at best. It’s mild, natural sweetness comes out when it is cooked, and it is incredible in the way that it’s texture can be manipulated. Popular in the Paleo world, this unassuming cruciferous vegetable is often shredded, roasted, and puréed into incredibly decadent creations. In this recipe I will be focusing on the latter technique in order to create a creamy cauliflower purée with less time and effort that in takes to whip up some mashed potatoes.
- 1 head cauliflower broken into small florets (*tip: wrap the head in a towel and smash on the counter*)
- 2 (or more) tablespoons grass-fed butter
- 3 cloves garlic (skin on)
- 2 tablespoons fresh chopped herbs (or 1 tbs dried); I used thyme and sage, but feel free to mix it up
- 1/2 cup feta cheese (goat milk variety preferably)
- Salt and Pepper to taste
- Preheat the oven to broil.
- Place your cloves of garlic in the oven. (Use a small baking sheet or fold up some tinfoil). Steam your cauliflower: you can use a steamer basket in a pot (ideal), or nuke them in a microwave safe bowl with some water.
- Cook cauliflower until tender and translucent- about 8-10 minutes in a steamer basket, more like 3-5 if you opt for the microwave.
- Once the cauliflower is cooked, remove the now roasted garlic from the oven.
- Put everything in a food processor, and blend on low for about 20-30 seconds total. Stop once to scrape down the sides with a spoon.
- Serve with some butter on top and enjoy!
I probably make this side once or twice a week, usually making use of whatever fresh herbs, cheese, or cream I might have on hand. It’s a very forgiving recipe and is pretty much always delicious. While I am all for some occasional mashed potatoes to recover from intense exercise, it is nice to have a lower carb and more nutrient dense option as well. In my honest option, cauliflower actually has more complexity than potatoes and is every bit as enjoyable- no peeling required!