My favorites: Cauliflower. Roasted cauliflower. Steamed cauliflower. Cauliflower soup. Fried cauliflower (it’s just like popcorn!), and now there’s a new cauliflower favorite on my block, thanks to Erica Kerwien of Comfy Belly: mashed cauliflower. – Jessica Apple
It’s a hard decision – eat roasted cauliflower trees, or eat mashed cauliflower. Mashed cauliflower is easier on the belly (if that’s an issue), and it’s one way to have a plate of garlicky, creamy food that isn’t all carb.
I added thyme to the cauliflower before roasting, but you can keep it simple by using just the garlic and olive oil. I like a bit of Parmesan cheese with my mashed cauliflower, so I sprinkle some of that in at the end, in the blending phase.
I probably don’t need to suggest ways to eat this, but in case you’re looking for ideas, this goes great in a shepherd’s pie, with roasted meats (if you eat meat of course), and other green roasted or lightly sauteed vegetables, like spinach and kale.
- 1 medium cauliflower
- 1 large clove of garlic, pressed or finely minced
- 1/4 teaspoon of sea salt
- 2 tablespoons of olive oil (or other oil)
- 1/4 teaspoon of thyme (optional)
- warm water or milk (dairy free milk works well also)
- Preheat an oven to 400 degrees F.
- Slice the cauliflower into pieces and add it all to a mixing bowl.
- Add olive oil, salt, and garlic to the bowl, and blend well to fully coat the cauliflower.
- Place the cauliflower on a cookie sheet, and in the oven, and bake for about 20 minutes, or until they are browning around the edges.
- Take the cauliflower out of the oven, and place in a blender.
- Add about 1 to 2 cups of very warm water (or milk) to the blender. You’ll be the judge of how much water to add based on how you like your mashed cauliflower.
- Blend until it is the consistency you like, and serve.
*Photos courtesy of Erica Kerwien. For more recipes like this one visit Comfy Belly.