Cauliflower Mash

CAULIFLOWER MASH (Makes 2-3 servings)
I don’t know about you, but I have always had a sweet spot for anything “Mashed”.  Mashed potatoes growing up were just the bees knees for me. Talk about comfort food! They still take me back to when I was little and would be sitting at the dining room with my sweet ol’ Nana. At that point, the whole rest of my family had already gotten up and gone about their business. (I’ve been told that I was a bit slow with eating. Humph!  I say you are born a foodie. My guess is that I was just enjoying every morsel, like I do today.) Anyway, my Nana would say, “Go ahead honey and have more potatoes.” She would smile and wink at me. So, of coarse, I did!</h2=””>

Today, I am still about good comfort food. I just try and clean it up a bit! Even though we are swapping cauliflower and parsnips for potatoes, these have incredible flavor and texture! These are just a little easier on the blood sugar. You will avoid the huge spike you get with white potatoes and not near as much starch. No bloatie, bloatie after eating this! I have to say that every time I have made these, they are a huge hit! Actually, my husband Ben asks for them. THAT makes me happy!

I think you should give these a go. Eat with the season and feel good about what you’re eating and feeding your family. These are, of coarse, Gluten-Free, Dairy-Free and Sugar-Free like all of my recipes.

*Use Organic ingredients whenever possible.

1 head cauliflower, chopped

1 parsnip, chopped

1 tablespoon extra-virgin olive oil

4 cloves garlic

¼ cup  Organic broth (chicken or vegetable) or water

¼ cup unsweetened non-dairy milk (prefer full fat coconut milk)Cauliflower

salt and pepper to taste

1/8 cup chives, sliced in ¼ inch pieces

¼ cup sunflower seeds, toasted

ROAST THE CAULIFLOWER. Preheat oven to 400. Place cauliflower and parsnip on a baking sheet and toss with 1 tablespoon of extra virgin olive oil and season with salt and pepper. Place garlic cloves on baking sheet, place in oven, and roast for 15 minutes.

Remove vegetables from oven and place in blender. Slowly add in the broth and milk until you have your desired consistency. If desired, top mash with chives and toasted sunflower seeds and serve.

Check out my Fall Program going on right now! Fall Detox Program

Cheers to a healthy and happiness!