Cauliflower whip

By Julie Daniluk
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Cauliflower whip

One of the big temptations at most holiday tables is mashed potato. Here is a solution so convincing that your family may not even notice! Puréed cauliflower has the same texture as mashed potatoes. It tastes great as a side dish or as a late-afternoon snack. Cauliflower is an excellent source of B vitamins, vitamin C and fiber. By serving this instead of mashed potatoes, you not only reduce the potential for inflammation, but also slash calories (1 cup/250 millilitres of mashed potato contains 200 calories whereas the same serving of mashed cauliflower contains 100 calories).

This recipe is from Meals That Heal Inflammation. Permission has been granted from Penguin Random House Canada.

SERVES
2
TOTAL TIME

Ingredients

  • 2 cups (500 millilitres) filtered water
  • 1 (3-4 cups or 1 litre) small head of cauliflower
  • 1/4 cup (60 millilitres) coconut oil
  • 1 teaspoon (5 millilitres) grey sea salt or pink rock salt (or to taste)
  • 1 teaspoon (5 millilitres) lemon juice
  • 1 clove garlic, minced (optional)

Directions

  1. Cut the cauliflower into three-inch (7.5 centimetres) florets. Place them in a large pot with the small amount of water. Cover and turn the heat to high.
  2. Bring to a boil and then turn down to simmer, allowing the cauliflower above the surface of the water to be steamed for six to eight minutes or until soft when pierced with a knife. This cooking method preserves more of the nutrients.
  3. Remove from heat and drain. Transfer the cooked cauliflower, oil, salt, lemon juice, and garlic, if using, into a food processor or blender and purée until very smooth.

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