Pureed Cauliflower!

Just about all of us love potatoes just about any way you make them. We also know that an over abundance on starchy foods can be something that doesn’t necessarily help the physique, especially if we are not just eating them plain.  Be honest, how many times do you want to eat just a plain potato?

So why not have Pureed Cauliflower in place of mashed potatoes? They are seriously the best alternative. 

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Potatoes on their own are quite good for you. They are packed with vitamins B6, C, copper, manganese, potassium and fiber.

But be honest, how many times do you want to eat just a plain potato? How many times are you eating a normal serving that is truly no larger than your computer mouse? Normally potato dishes are covered in butter, fried in oil, have cheese and other high fat ingredients, or if they are baked they are usually the size of your head!

So why not have Pureed Cauliflower in place of mashed potatoes? They are seriously the best alternative. They offer that creamy texture and comfort food feel and when prepared properly without all the guilt. Plus you’ll get your daily recommended amount of vitamin C, as well as, B5, B6, Folate and Omega-3 oils that you wouldn’t get from a potato. Cauliflower is high in antioxidants, aids in cell detoxification, and strengthens the liver during this process.

Plus they are better for your blood sugar levels. Potatoes are a 98 on the glycemic index (a system that rates foods on a scale from 1-100 based on their effect on blood sugar) but cauliflower is a mere 15!

So why not choose cauliflower over potatoes most of the time. Check out this awesome Pureed Cauliflower recipe!

Purred Cauliflower

Pureed Cauliflower Serves 4-6

2 heads cauliflower (core removed and cut into florets)
2 cups low sodium vegetable stock or low sodium chicken stock (your choice)
1 teaspoon sea salt
1 teaspoon cracked black pepper (or more if you like that pepper punch)
1 Tbsp butter

Place cauliflower florets in a large skillet with your stock. Add salt and pepper and set temperature on med/high heat. Turn burner down when liquid comes to a boil. Cover pan and simmer on low for 20 minutes or until fork tender.

Remove cauliflower from pan and place in a blender or food processor along with HALF of your liquid and 1 Tbsp butter.

Add additional pan liquid until you reach your desired consistency. (Do not add liquid all at once or you could end up with runny puree rather than a mashed potato consistency).

Add additional salt or pepper if necessary and serve as a side dish or nestle your favorite piece of meat on top!

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