There are many healthy food “hacks” out there, but my favorites involve Disguising Cauliflower. Cauliflower is a vegetable that I used to just not eat, period. Thinking about eating those nubby little florets was just so texturally unappealing!
Unsurprisingly, cauliflower is really, really, ridiculously good for you. One serving offers 77% of your daily vitamin C! It also offers protection against free radicals and is anti-inflammatory.
When I entered the Paleo world, I learned about cauliflower “rice”, which entails pulsing cauliflower in a food processor until it is broken down to rice-like pieces and then sauteing and seasoning it.
Then I discovered mashed cauliflower and have been refining my take on it ever since! I recently made a cottage pie that was topped with this and wanted to share a few tricks I have learned along the way. First, and I mentioned this recently on Instagram, the recipe came from Fed and Fit, which is my absolute favorite Paleo cook book. So if you are thinking about buying ONE cookbook, it would get my vote.
For some reason I have only come upon this gem of advice once, but if your intent is to make mashed cauliflower, buy frozen cauliflower! There’s no reason to buy a head and break it down in this case. Steam your cauliflower in the microwave (I like the Ziploc Zip’n’Steam bags), dump it in your food processor, and you’re practically done already.
Second, and this is in the Fed and Fit cook book, roast some garlic! This really elevates the mash and offers incredible flavor. I put my bulb in a muffin tin and it worked great. Here’s an online tutorial (Note: I roasted my garlic the day before; it will keep in the fridge for about a week)
Add your roasted garlic cloves to the food processor, along with salt and pepper to taste, lemon juice for acid/brightness, and 2 tablespoons of full-fat coconut milk (from the can, in the Asian foods section of the store), olive oil, or melted butter. Blend until creamy and smooth and voila!
This mash was the cherry on my comforting cottage pie!