So for the last two months I have been losing sleep over A LOT of things such as will our Nation fall off the fiscal cliff, will there be a cure of Alzheimer’s disease in the near future, will I pass my Professional management Professional Certification Exam, will my kids ever listen to me after I mention something the FIRST time, will my cauliflower mashers ever taste better, etc?!?!?! All jokes aside, surprisingly the last has caused me the most grief.
I love cauliflower and you can read more about my obsession with cauliflower here. Honestly, if it was not for cauliflower and it’s versatility, I don’t think I could be the successful clean/ Paleo eater that I am today. I depend a lot on cauliflower and although I am probably it’s #1 fan, I realize it is going to take more to get others hooked on it too. So challenge accepted! As many of you know, I have dabbled in mashing cauliflower in the past, but I am afraid this recipe was created more to get a quick grain substitution than creating a tasty one. Well today is your lucky day. Look no further. I have a new upgraded version of my original cauliflower mashers; I call it v2.0. This 2.0 version is worth the time roasting in the oven. It is so good that you can eat these mashers on its own unlike my previous version which I still recommend if you are pressed for time (although you must serve my orignal and steamed version with something that has a little extra sauce to help give the cauliflower mashers some flavor). My 2.0 version doesn’t need anything else to rock out your taste buds and the best of all it blends well with many of my recipes. I have already served it with several other Italian, Mexican and Thai dishes and it was AMAZING!
Seriously, I think if you are on the fence of going Paleo because you think you will D-I-E without grains, try this recipe and then tell me if you still crave mashed potatoes? I hope your taste buds lead you in the right direction and you chose correctly.
- 2 heads of fresh cauliflower; peeled, de-stemmed, and chopped into big chunks
- 1 large sweet onion, sliced (about 3 cups)
- 4-6 garlic cloves, whole (the more the better)
- ¼ cup of olive oil
- ¼ cup of almond milk (or your choice of dairy)
- salt and pepper to taste
- Preheat the oven for 400 degrees.
- Cut the the cauliflower into big chunks and place on a foil or parchment lined cookie sheet.
- Top your chopped cauliflower with 1 large sliced sweet onion and about 4-6 whole cloves of garlic. For me, more is better when you are roasting garlic and adding it to a recipe.
- Add olive oil, sea salt and pepper to your vegetables. I used a generous amount of olive oil, about ¼ cup. I made sure all the vegetables were coated well.
- Roast everything for 45 minutes. About half way during the cooking process, I took a slotted spoon and “turned” the vegetables making sure they were cooked evenly on all sides. Roast until all the vegetables are cooked through and the onions are somewhat carmalized.
- Throw ALL the roasted vegetables into a blender or food processor and blend until smooth. Add a little dairy of your choice if the mashers are too thick. I added about ⅓ cup of almond milk.
- Prepare to fight every urge to lick the bowl clean, it is that good!
So? You hooked yet? Any haters out there still want to refute that these no grain cauliflower mashers are NOT the real deal?!?!?
See your Recipe Book.