Thursday, August 18, 2016

Going going, back back to Cauli Cauli

I have been seeing various cauliflower recipes online for years... the intrigue being that you can use cauliflower to replace starchy carbs like potatoes, or fattening sauces like alfredo. In my mind, I always figured these recipes turned out too watery (a steamed veggie tends to have a lot of moisture) and, frankly, too cauliflower-y. What's the point? If you want to be healthy, just eat the cauliflower and don't eat the mashed potatoes. BUT, alas, I was wrong. After some research, I whipped up both a garlic mashed cauliflower so rich and amazing I fell in love... as well as a cauliflower "alfredo" sauce that could really trick anyone into eating a sauce made out of veggies. It was beyond easy, used mostly things I keep in my house, and so delicious! Recipes are below.

Cauliflower "Alfredo" Sauce
What you need:
1 head of cauliflower
4-6 cups of chicken broth
1 large yellow onion
4-6 cloves of garlic
Butter or ghee
... and that's it. Seriously. 





Bring the chicken broth to a boil, and add in cauliflower that has been trimmed and broken down into pieces. Simmer until tender... about 7 minutes. Meanwhile, slice and caramelize the onion. Add in garlic about halfway so that it cooks down until tender and slightly golden brown. In a blender, add the cooked cauliflower, about 3/4 of the chicken broth liquid it cooked in, the sautéed garlic and onion, a tablespoon or so of the butter or ghee... and blend. You can add more liquid if the "sauce" is too thick, and if you eat dairy feel free to add a little milk or cream. Add salt and pepper to taste. And prepare to be amazed at how amazing it is! Toss on your favorite pasta, add a little parmesan cheese and enjoy tricking your kids and husband into eating cauliflower. Folks, this stuff is amazing.

"Mashed" Garlic Cauliflower
What you need:
1 head of cauliflower
6 cloves of garlic
3 tablespoons reduced fat cream cheese
2 tablespoons butter or ghee
4-6 cups of chicken broth

Just like the last recipe, bring the chicken broth to a boil, and add in the cauliflower that has been trimmed and broken down into pieces. Simmer until tender... about 7 minutes. Meanwhile, either roast a whole head of garlic OR sautee sliced cloves of garlic for a couple minutes in a little butter...until tender and lightly browned. When cauliflower is done, drain and add to a food processor with garlic, cream cheese, butter/ghee and salt and pepper. Pulse until your desire "mashed potato" consistency is attained. Return to pan to keep warm or serve right away. You can also top with a little green onion or chive, bacon bits and sharp cheddar for a "loaded" mashed cauliflower experience. This is a great nutritious side dish for any meal! And tastes like you're indulging on the real deal. 





Either recipe can be tweaked for what you like, feel free to add or delete! You can use water if you don't have chicken broth, but I feel the broth really adds an extra savory richness that makes such healthy food taste ten times better. Enjoy!

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