I have tried some of the crazier health food “replacement” recipes. Case in point: chickpea cookie dough. Let me save you some time by telling you that combining chickpeas with a bunch of stuff does not serve as a substitute for the irresistible cookie dough you find yourself licking out of the bowl before baking.
Cauliflower – as you may know from reading the blog – IS one of the more successful substitutes in my opinion. It’s a good stand-in for a long list of items, including dough and rice. This week’s recipe really isn’t a revelation, and many of you may have done this on your own. But on the off chance that you weren’t already aware of this stellar alternative, I thought I’d share my recipe for garlicky cauliflower puree – a healthier version of mashed potatoes. The recipe is quick and simple and makes a side serving for four.
1 large cauliflower head
1 cup of vegetable broth
1 large clove of garlic, minced
1/2 cup of almond milk
1 tbsp of butter
1/2 cup of shredded Parmesan cheese
Olive oil, salt, pepper
Clean and de-stem your cauliflower, then cut into florets. Add the vegetable broth to a pot over medium heat and add in your cauliflower. Cover and keep on medium heat for approximately 8 minutes, or until the cauliflower feels soft and fully steamed. Drain and leave in pot.
Add the garlicky oil, a tablespoon of butter, Parmesan and almond milk to the cauliflower pot. Stir things until the butter has melted in the warm cauliflower (if you’ve waited too long and the butter isn’t melting, simply scoop it out and pop it in the microwave, then pour in the liquid butter).
Mix in salt, pepper and any extra flavorings (diced chives, etc.) to taste. If they’re not quite as moist as you were hoping, mix in a bit more butter or almond milk. Serve warm.