Move over, spuds. Next time the fam damily is craving mashed potatoes, shake up the dinner fare by using cauliflower instead. Part of the cancer-fighting brassica family of vegetables, cauliflower is high in fibre and vitamin C and low in carbohydrates. And a one-cup serving (with butter and cheese) is only 100 calories, compared to 300 calories from mashed potatoes with butter. What’s more, the kids will inhale it!
1 head cauliflower, chopped into small pieces
1 tbsp grapeseed oil
1 small yellow onion, chopped
1 garlic clove, minced
½ cup water or organic vegetable stock
1 tbsp organic butter
Salt and pepper
½ cup parmesan or white cheddar cheese, grated (optional)
In a large pot, heat oil on medium heat; sauté onions and garlic for about five minutes or until translucent.
Add chopped cauliflower and water or stock to the pot. Give it a stir, turn heat down slightly, cover and simmer for 10 to 15 minutes or until cauliflower is soft and can be easily pierced with a fork. Stir in butter and season with salt and pepper.
Once cauliflower is cooked, pour into a food processor or blender, and process until smooth. (You can also mash it directly in the pot using a potato masher. It depends on what texture you prefer.) Scoop it into a large bowl, grate cheese on top and serve hot. It’s yummy!