By: The Working Girl’s Kitchen
I finally attempted a mashed cauliflower recipe. I’m a fan! Of course, it’s not a substitute for buttery, mashed potatoes, but it is a tasty, healthy side, and the consistency may satisfy your craving for a heavy starch.
Health Benefits: Cauliflower
- Cancer prevention: A diet high in cruciferous vegetables such as cauliflower has been linked to a significant reduction in the risk of cancer, especially prostate cancer, breast cancer, colon cancer, ovarian cancer, and bladder cancer.
- Improved digestion: Cauliflower is a great source of dietary fiber, which is essential for optimal digestion. A diet rich in fiber optimizes digestion – allowing foods to move smoothly through the intestines. Cauliflower also contains a compound called glucoraphin, which protects your stomach and intestines from certain health conditions such as cancer and ulcers.
- Antioxidants: Cauliflower contains a high amount of antioxidants, which are essential for the body’s overall health and help to prevent heart disease, cancer, and stroke. Antioxidants are also essential in destroying free radicals that accelerate the signs of aging.
- Heart health: Cauliflower protects from heart disease in many ways. It contains allicin, which has been found to reduce the occurrence of stroke and heart disease. Additionally, cauliflower can help to lower cholesterol levels in the body.
- Preheat oven to 425. Place the cauliflower florets, onion and garlic on a tinfoil lined baking sheet and season with salt and pepper. Bake for about 30 minutes, until cauliflower is soft, tossing the cauliflower a few times while baking.
- In a large pot, over medium heat, add oil to lightly grease the pot. Add vegetable broth. Add the roasted cauliflower, garlic and onion and use an immersion blender to puree. (If you don’t have an immersion blender, a food processor or blender will work, just blend in small batches at a time.)
- Garnish with fresh chopped chives, and additional salt and pepper, if needed.
- 1 head of cauliflower, chopped into even sized florets
- 2-5 cloves of garlic
- Canola oil
- 1/2 medium sized onion, sliced
- 1 cup of vegetable broth (or chicken broth)
- Salt and pepper to taste
- Fresh chives to garnish