So, Valentine’s Day is in a few days.
Whoop de do.
To better sum up my feelings about this day, here is a haiku by yours truly:
Hear ye, all singles:
To celebrate hearts day
We’re eating garlic
So, my dear single friends, lets break out the garlic and eat this elegant cauliflower mash with carefree delight. We’ll recklessly breathe garlic breath all evening and watch I Love Lucy episodes with our dogs.
That sounds like a lovely celebration, if you ask me!
And to the rest of you who happen to be half of a mushy duo, you’ll just have to wait for another evening to enjoy this luxurious side dish.
Toasted Garlic Cauliflower Whip
Ingredients
- 1 head cauliflower, cut into florets
- Butter, preferably grassfed, about 4 Tbs.
- Sea salt
- 8 large cloves garlic, chopped
- Pepper
Instructions
- Steam the cauliflower until very tender. Drain and puree the cauliflower until smooth and creamy. Add a hunk of butter and plenty of salt and blend until mixed.
- While cauliflower is steaming, toast the garlic. Head 2 tablespoons of butter over very low heat and add the chopped garlic. Cook (don't turn up the heat) until golden and toasted, stirring often. I think it took 5-7 minutes. Sprinkle with salt and remove from the pan.
- Re-heat the blended cauliflower in the empty garlic pan to pick up the yummy brown coating and butter film on the bottom of the pan. Taste and add more butter and salt if you want.
- Divvy up the cauliflower mixture and sprinkle with the garlic and pepper. Store leftover mash separate from any leftover garlic, so it doesn't get the garlic soggy.
http://empoweredsustenance.com/toasted-garlic-cauliflower-whip-paleo-gaps/
Toasted Garlic Cauliflower Whip
Ingredients
- 1 head cauliflower, cut into florets
- Butter, preferably grassfed, about 4 Tbs.
- Sea salt
- 8 large cloves garlic, chopped
- Pepper
Instructions
- Steam the cauliflower until very tender. Drain and puree the cauliflower until smooth and creamy. Add a hunk of butter and plenty of salt and blend until mixed.
- While cauliflower is steaming, toast the garlic. Head 2 tablespoons of butter over very low heat and add the chopped garlic. Cook (don't turn up the heat) until golden and toasted, stirring often. I think it took 5-7 minutes. Sprinkle with salt and remove from the pan.
- Re-heat the blended cauliflower in the empty garlic pan to pick up the yummy brown coating and butter film on the bottom of the pan. Taste and add more butter and salt if you want.
- Divvy up the cauliflower mixture and sprinkle with the garlic and pepper. Store leftover mash separate from any leftover garlic, so it doesn't get the garlic soggy.
Will you be enjoying garlic this Valentine’s day? What is your favorite way to make mashed cauliflower?
Hi Lauren, You had me at toasted garlic! I am a big fan of both cauliflower and garlic so I will be making this recipe soon. I must share on Pinterest.
Hello Lauren, I just discovered your blog from Pinterest, and so very glad I did. Due to various health issues, I am trying to maintain a high alkaline-low oxalate diet (difficult at best,most high alkaline foods are also high oxalate). I do feel that if I can get my oxalate consumption under control, my health issues will improve. All of your recipes look so very tasty and appetizing – can you please let me know if they are all low oxalate?
Hi Lauren, I just discovered your blog. Mashed cauli is so wonderful t’isn’t it! I make it regularly. A tip about getting the cauli pretty dry after steaming, in case you haven’t heard it yet, is to put the florets in a potato ricer and gently squeeze it until most of the water is out. Note, the cauli doesn’t come out the holes in the bottom. I discovered that squeezing until very dry was too much, then I needed to add liquid when blending it.
I never liked mashed potatoes so I doubt if I would like whipped cauliflower; however, I can think of many uses for toasted garlic. The first thing that comes to mind is to add lemon juice and hot pepper flakes and sprinkle it on baked thin eggplant slices.
I love your new look. The heading is striking and sets the tone for your recipes.
Hi Lauren, Love your haiku! I’m making this recipe tonight…mmm…yummy mash!
I hope you enjoy it!
Sounds Yummy. Crumbled bacon would go great on this too!
Yes. Just yes about the bacon.
Funny haiku. I’m single too.
Loved your haiku, lol! But remember, V day doesn’t have to mean being part of a couple. I spread the LOVE to my other single friends and other women friends who appreciate the thoughtfulness. And it makes me feel good, too!
Love the garlic cauliflower idea. I’m a raw foodie (mostly), though, so mine would be a little more chewy
I do eat pasture butter, though, and love it. Put a little purple cauliflower with it to jazz it up, or a few sweet beets, perhaps? Fresh from the garden, beets are SOOOO good, a must-try!
Keep on, Lauren! Best to you ☺
I love the idea of purple cauliflower–that would be beautiful, and the sweet beets, too! I want to start eating a much greater percentage of raw foods in my diet. I’ve would be curious as how you would “convert” this to a raw version. Thank you for your kind words!
I tried this last night, and it was wonderful. Such a creamy good taste. The consistency was thinner than I expected, but that didn’t bother me–I will definitely make this again. I also though how good this would be to use as a gravy/sauce base. Thanks for the fantastic website and recipes!!