Cauliflower is all the rage right now… you see them replacing potatoes, breads, pizza crust, and so much more. But personally, I found that many of those recipes don’t taste like the original at all, and a majority of them aren’t satisfying.
I like this recipe because it actually tastes like a good side dish. In our house, we don’t really eat potatoes. The starchy vegetable has a ton of carbs, and I personally don’t digest complex carbs very well, so it gives me a indigestion and bloating. This cauliflower is a good substitute for your side of mashed potatoes.
Here is a little education about cauliflower: It is white because it contains no carotene pigment (this is the orange that you see in carrots), meaning it is low in vitamin A. However, cauliflower is extremely rich in folic acid (vitamin B9), vitamin C and potassium. Cauliflower is also about 25% protein and among the cruciferous vegetables, which are cancer-preventative.
Cauliflower potatoes pair well with any protein! Although you get a lot of nutrients and fiber from the cauliflower potatoes, they aren’t very filling. So I find that these pair best with something a little heavier, like a burger or a tofu recipe.
- 1 teaspoon Nutmeg
- 1/2 teaspoons Dijon mustard
- 4 tablespoons Olive oil
- 1/2 Cauliflower
- 4 cloves garlic
- Salt, optional
- Pepper, optional
- Grass fed butter (or optional regular butter)
- Using a knife, cut the cauliflower into equal chunks
- Place the cauliflower into the pot on the stove and boil it for 10-12 minutes until it is tender
- While waiting on the cauliflower, chop the garlic and pace half of the olive oil in the pan along with your garlic. This should only take 4 minutes to cook. Next, turn off you heat and let the pan sit there
- When the cauliflower is ready, place it in a suitable blending bowl and mix in the garlic, oil infusion, the rest of the oil and nutmeg along with the mustard. Season with salt and pepper if you like. Blend it all up and serve
- Top with all of the grass fed butter you would like!