A funny thing has been happening in my kitchen lately. I’ve been cooking more than ever (and absolutely loving the opportunity to spend more time in my kitchen and avoid so much restaurant food!). I’ve been really loading up on the veggies, and enjoying everything I’ve been making. However … I haven’t really had any creative moments where I thought “wow, I just have to share this with my readers … it’s so creative that I know they’ll love it!” That’s not a bad thing, since I’ve still been enjoying my food, but it makes it hard to drum up a super interesting Foodie Friday post!
So, I’ve decided that for Fridays when I don’t have a specific food topic (did you see last week’s post on red meat?) and don’t have a super-creative recipe, I’ll post some of my go-to favorites, as well as a few other bloggers’ recipes that I’ve tried and enjoyed lately. Hope you’re OK with the plan!
On St. Patrick’s Day, I shared my “Luck O’ The Irish Green Mashed ‘Potatoes,’” which were a peppery, less creamy (and green!) version of my go-to favorite. If you haven’t tried mashed cauliflower, I’m begging you to give it a try. It really is a delicious and nutritious substitute for mashed potatoes (cauliflower has tons of Vitamin C, Vitamin K, folate, and so many other nutrients and antioxidants), and gets by even the pickiest of eaters (my Dad is a fan, which is saying a lot!). It’s far easier than making “real” mashed potatoes, and you can easily have it on the table in less than 15 minutes. So what are you waiting for? Go for it!
Just Like Mom’s Chunky Mashed Cauliflower
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: blender steam side gluten-free nut-free vegetarian vegan vegetables cauliflower
Ingredients (2 servings)
- 2 cups packed, chopped cauliflower
- 1 large parsnip (mine was just under 150g)
- 2 Tbsp. nutritional yeast
- 1/4 cup unsweetened plain soy milk, regular milk, or other milk substitute
- 1/4 tsp. each salt and pepper, or to taste
Roughly chop cauliflower and parsnip, and place in large microwave-safe bowl, covered with plastic wrap (or place in steamer).
Microwave for 8 minutes, or until vegetables are soft.
Place all ingredients in a blender, and puree. I prefer my mashed cauliflower with a few chunks, but feel free to puree until silky smooth if you like it that way!
Each serving contains 1g fat, 22g carbs, 6g protein
Other Great Recipes I’ve Tried Lately
There are several other recipes I’ve tried lately that are worth highlighting. I hope you’ll check out these recipes and give some of them a try!
- The Little Honey Bee’s Apple Chicken Burgers (I used lean ground turkey and it worked great! Loved having these burgers plain, over spiraled sweet potatoes, and on an eggplant bun!)
- The Big Man’s World’s Caramelized Onion and Eggplant Dip (I used 2 Tbsp. nutritional yeast and 4 Tbsp. unsweetened plain soy milk instead of the yogurt, and it worked great … this is an excellent sandwich spread!)
- Angela Liv’s Crockpot Lentil Soup (I added celery, reduced to 1 cup of dry red lentils, and took out the sweet potato. This made a great meal alone or a side with added veggies and protein!)
- The Real Life RD’s Basic Vegan Banana Bread (I removed the vanilla due to my intolerances, halved the recipe to make 12 smaller muffins, and subbed half the flour for peanut flour. Using peanut flour is a great way to amp up the protein content! I get mine from iHerb.com, and you can use the promo code QSS908 for a discount on your first order!) (I forgot a real picture of these – sorry!)
- The Lean Green Bean’s Quinoa Breakfast Bars (I added shredded zucchini, doubled the cinnamon, eliminated the zucchini, and used half the recommended amount of agave … and forgot a picture after they were cooked!!)
- Sprint2TheTable’s Creamy (Raw) Red Pepper Soup (I added a small chunk of silken tofu, because as you can see above, I can never just stick to a recipe! This is SUCH a fast way to whip up a delicious and healthy meal!)
So tell me in the comments … Have you ever tried mashed cauliflower? Which of these recipes looks best to you?