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.