So remember how I said this month is all about clean eating?
Well, I decided to start off with a remix of one of my all time favorite comfort foods, mashed potatoes. I know loads of cauliflower mash recipes have been floating around Pinterest for a while, but I couldn’t resist throwing my own into the mix. And guys, it’s a winner.
And, they’re super easy. All you need is a food processor (or potato masher) and a pot and you are well on your way to deliciously creamy, cauliflower mash.Quick sidebar (because this doesn’t always happen) I am so excited about how the background for this photo shoot turned out! I’ve been in NC with my family for the week and without my usual props and have been a little out of my element improvising. But, I ended up using a simple black foam board as a palette to create my own design by swirling powdered sugar and sprinkling turmeric! Pretty fun stuff, guys.
Anyway, on to the recipe! To make these bad boys, start by roasting about 3 cloves of garlic on a baking sheet for about 15 minutes at 400 degrees. While the garlic is roasting, bring 2 cups of water to a boil then add the cauliflower florets, cover the pot with the lid and let simmer for about 12-15 minutes (or until tender but not mushy).
To a food processor, add the yogurt, cauliflower, garlic, salt, and earth balance and pulse together until smooth. Once blended, remove from the food processor.
To serve, top with chopped chives and a thick slice of homemade bread! Enjoy your weekend guys, and happy new year!
*I’ve gotten a few requests from readers to do a food photography series but would love to hear any specific topics you would like to see covered! Leave your suggestions below 🙂
- 2 heads of cauliflower
- ½ parsnip (diced)
- ½ cup plain greek yogurt
- 2 tbs. earth balance butter
- 3 cloves garlic
- 2 tsp. salt
- Preheat the oven to 400 and roast the peeled garlic cloves and diced parsnip for about 15-20 minutes.
- While baking, add 1.5 cups of water to a large pot and bring to a boil.
- Clean the cauliflower heads and break down into florets. Add into the pot of boiling water, cover with lid, and reduce to a simmer. Cook for about 12-15 minutes, or until tender.
- Add the yogurt, salt, earth balance, garlic, parsnips, and cauliflower to a food processor. Pulse together until smooth.
- To serve, top with fresh chives.