Cauliflower "Like" Potatoes

When I made these, my kids really thought it was mashed potatoes!!!

Ingredients

• 1 medium head cauliflower
• 2 tablespoons cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Learn more...

Nutrition Notes  

Cauliflower and other cruciferous vegetables are famous for their strikingly high concentration of cancer-fighting chemicals calls glucosinolates. When you eat cruciferous vegetables, glucosinolates are broken down by bacteria in the digestive tract and transformed into compounds called isothiocynates and indole-3-carbinol.

Scientists are learning that these so-called cruciferous chemicals are potent protectors against cancer.  They help eliminate cancer-causing substances by regulating your body's detoxification enzymes. Researchers suspect that the various compounds in cruciferous vegetables work together to promote a greater cancer-fighting effect. A large body of evidence suggests that a regular intake of cruciferous vegetables, like cauliflower, helps guard against many types of cancer including non-Hodgkin's lymphoma, lung, bladder, colorectal, prostate and breast cancers.

Cauliflower does more than add cancer-fighting phytochemicals to your dinner plate. It's also a good source of vitamin C and fibre. In fact, one-half cup of cooked cauliflower provides almost half your day's worth of vitamin C. As an added bonus, cauliflower also supplies vitamin A, folate, calcium, and potassium. Cauliflower also contains selenium, an antioxidant that works with vitamin C to strengthen the immune system.

Other Healthy Ways to Enjoy Cauliflower

At Breakfast:

Add a handful of cauliflower florets to a vegetable omelet or frittata.

Toss carrot, cauliflower, apple and ginger into a juicer for an antioxidant-rich start to your day.

At Lunch:

Puree cooked cauliflower along with your favourite herbs and spices for a quick and nutritious soup. Add to vegetable or chicken stock.

Add a handful of cauliflower florets to a store-bought or homemade soup when you bring it to a simmer on the stove.

Use the leaves and stems of the cauliflower in soup stocks.

Add raw cauliflower florets to your next green salad.

Add a serving of raw cauliflower to your brown bag lunch to boost your vegetable intake.

At Dinner:

Sauté cauliflower with minced garlic, ginger and a touch of soy sauce for an Asian-inspired side dish.

Boost the antioxidant content of cauliflower by sautéing it with a spoonful of vivid yellow turmeric, another potent antioxidant.

Sprinkle cauliflower florets with cayenne, extra virgin olive oil and a touch of salt and bake for 10-15 minutes at 350 F for a spicy side dish that melts in your mouth.

Serve steamed cauliflower dusted with grated Parmesan cheese or grated part skim cheddar cheese.

Mash cooked cauliflower with a little butter or chicken stock as a low-carb substitute for mashed potatoes.

Add cauliflower florets to your favorite curry recipe.

Roast cauliflower with parboiled potatoes and carrots in oven for 5-7 minutes at 450 F.

At Snacks:

Make a veggie platter with cauliflower florets, cucumber slices, celery and carrots sticks with your favourite dip.