Cauliflower is kind of a hit or miss vegetable for us.  I don’t mind it, but Jeff does’t really love it.  We do like it at Indian restaurants because of all the great spices, but it’s usually just BLAH.

I happened to see the massive heads of cauliflower at Stew Leonard’s, so I figured I’d give it a shot.  I had no idea how I would cook it, but I decided to go for it anyway.  I chose orange vs. white just because.  I learned later that the orange kind contains 25% more Vitamin A than regular white.  Did you know that there are actually 4 varieties of cauliflower?  White, Orange, Purple, and Green.

I decided on doing a mash.  So this is like a much healthier version of mashed potatoes!  They are like mashed potatoes minus the carbs and cream.



  • 1 cauliflower head
  • Garlic salt
  • Fresh ground pepper
  • Extra virgin olive oil
  • Fresh chopped parsley


Chop up the head of cauliflower into small chunks.  Remove all the green leaves and bottom stem and discard.

Put the small chunks in a large pot of water and bring to a boil.  Let boil for about 5 minutes until all the pieces are fully cooked and tender.


Drain the water and let cool.  Put the chunks into either a food processor or blender and let blend until smooth.  Add in about 2 tablespoons of olive oil, then black pepper and garlic salt to taste.  Be careful with the garlic salt – that stuff is powerful! Blend thoroughly.


That’s it!  Easy, right?  image[4]-Cristina