This is my new favourite thing. I have been using this as a substitute for an energy dense carbohydrate in my Food 4 Weeks programme and I am hooked. I think this will be my eternal alternative to mash potato because not only is it higher in nutrient content but it has a much better flavour too! Cauliflower is a cruciferous vegetable, the family of great nutrition that includes broccoli, spinach, kale and cabbage. It is high in Vitamin C and a good source of Vitamin K, folate and fiber. It is also a valuable source of other phytonutrients that include sulfur containing compounds and antioxidants.
Here it is as a topping for cottage pie and a side with my cider poached pork balls and leek with grilled asparagus:
Serves 3-41 head of cauliflower salt and pepper 1/4 cup low fat milk 1 Tbsp wholegrain mustard 1 Tbsp chopped dill or chives 1 tsp farm fresh butter/creme fraiche
Shallow boil or steam the cauliflower until it is nice and soft. Retain at least 1 Tbsp of the liquid you have used, add the milk and blitz with a food or hand processor until smooth. You can vary your liquid amount to get the consistency you enjoy but note that it will reduce a little on the stove. Place the mash over a medium heat and add the remaining ingredients, season to taste and stir through. Bring to a bubble and serve when you are ready.
- Calories – 40
- Protein – 2 g
- Carbohydrate – 3 g
- Fat – 1.5 g