Do you find it hard to stay health conscience when it comes to eating when there are so many bad things out there that taste so good? Hey, you can admit it…I do! I’m eating a granola bar right now for breakfast…but I doubt it’s going to counter balance the ice cream I had in front of the television last night. Having the twins though has really made us pick healthier choices, especially now that they are 2 and eating the same things we are. Where we’d be fine with a piece of chicken and some mashed potatoes a couple of years ago, we now make sure there is a vegetable included in the meal, and sometimes even two. We’ve also started limiting excessive carbs like, well, the mashed potatoes. That’s why this week’s recipe is so great.
Cauliflower is not a vegetable that everyone loves, but it’s a good addition to your diet because not only does one serving of cauliflower contain 77 percent of the recommended daily value of vitamin C, It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Whew! I had to stop and take a breath!
The trick is turning it in to something that is not only good for you, but most important in my opinion, something that tastes good as well.
This is a recipe for Cauliflower mashed “potatoes’. It’s a good substitute for those high carb originals and they taste great besides. Sometimes we eat them with gravy because that’s what you do with potatoes, right? Most of the time, though, we eat them just the way they are.
Hope you enjoy them as much as we do!
1 Head of Cauliflower
2 ounces of cream cheese
½ cup of vegetable stock
Salt and pepper to taste
Boil or steam the cauliflower until tender, roughly 6 to 10 minutes. If you decide to boil the cauliflower, make sure to pat it dry afterwards. The drier the vegetable, the better. For a richer taste, you can even roast the cauliflower in the oven instead of boiling or steaming!
For smooth “potatoes” puree cauliflower in a food processer with the cream cheese and spices. Add vegetable stock as needed to gain the consistency that you like. (Unlike real potatoes, the food processor will not leave you with a gooey mess…lol)
For lumpy “potatoes” use a masher and add vegetable stock as needed to gain the desired consistency.
Feel free to add fresh parsley, chives, or rosemary to spice up your new side-dish!
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