My son had been asking me to make mashed potatoes for a few weeks and I finally got around to finding a recipe that I felt good about feeding him. I used cauliflower instead of potatoes and to my surprise, none of my kids knew the difference. And to be quite honest, I did not tell them they were eating cauliflower until after dinner had ended. This cauliflower mash is so good, my kids gobbled it up just like they do with mashed potatoes! If you decide to make this, be sure to steam the garlic with the cauliflower. If the garlic is not steamed, it will over-power the dish.
Cauliflower is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are kale, bok choy, brussel sprouts and broccoli.
Another reason this dish is so good for you and your taste buds is because it is full of garlic. Garlic is one of the oldest medicinal herbs (prescriptions for garlic are found on Sumerian tablets from 3000 B.C.). When Russian soldiers in World War II suffered a shortage of antibiotics, they used garlic to such an extent it was called “the Russian penicillin.” The sulfur compounds in garlic and onions promote apoptosis (cell death) in colon, breast, lung, and prostate cancer, as well as in leukemia. Epidemiological studies suggest a reduction in kidney and prostate cancer in people who consume the most garlic. Moreover, garlic and onions help to regulate blood sugar levels. This, in turn, reduces insulin secretion and IGF (insulin-like growth factors), and thus the growth of cancer cells.
I hope this dish helps you to get some veggies into yourself and your family!
Recipe courtesy of Nom Nom Paleo.
- 1 large head cauliflower
- 5 large cloves garlic
- 2 tablespoons ghee
- ¼ teaspoon freshly ground nutmeg
- Freshly ground black pepper to taste (When pepper is ground it immediately starts losing the flavor and aroma of its volatile oils, so it should be ground just before using. Keep a pepper mill near the stove that you can reach for whenever you need it.)
1. Fill a large (6-quart) stock pot with an inch or two of water.
2. Put the pot on a burner set on high.
3. Place a steamer insert into the pot, and cover.
4. While waiting for the water to boil, wash and trim a large head of cauliflower and cut up the florets and stem.
5. Once the water in the pot is boiling, throw in the stems, florets, and all of the garlic. Salt everything liberally and cook for approximately 10-15 minutes, until the cauliflower is super soft.
6. Place everything into a colander and let it drain.
7. Pour everything into a food processor (fitted with the steel knife), and added some fresh cracked pepper, nutmeg, and ghee.
8. Process everything until smooth.
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