Who would have thought?? Cauliflower could take on the same texture as potatoes when pureed. I am happy to confirm, it can. This recipe is perfect as a substitution for your daily starchy potato need. I must tell you I have tweaked this recipe a number of times. Last night I had the pleasure of cooking for a wonderful group of women, and this dish was on the menu. I got lots of feedback both positive and negative which I absolutely appreciate. One cannot grow in their passion without the honesty and transparency of others. So, to those women, I send a big “thank you”. With that said, I took their ideas and turned this recipe around a bit before offering it to you. I am pleased with the outcome and hope you will be too. This dish is perfect to accompany a lean protein and is extremely easy to prepare. Cauliflower has an abundance of health benefits, but the levels of vitamin C, vitamin K and folate are worthy of mention. As an excellent source of vitamin C, cauliflower offers great antioxidant benefits which helps to lower the risk of most cancers.
If this cruciferous vegetable is not one your family is accustomed to eating, try this unconventional way of preparing it. I know you will be pleasantly surprised. My husband loves this dish and actually uses it as gravy or as dipping sauce. Whatever works, right? Just get this healthy vegetable into your family however you can. Enjoy!
1 head cauliflower – rinsed, de-cored and cut into chunks
1 clove fresh garlic – chopped
drizzle extra virgin olive oil – about 1 TBSP
1/2 cup pecorino cheese – grated
herbamare and pepper to taste
Preheat oven to 350. Place the cut cauliflower in a steamer basket and steam until tender, about 10 minutes. It’s important not to overcook the cauliflower so you retain all the health benefits. In a food processor or high-powered blender, add the steamed cauliflower and the remaining ingredients. Blend until pureed. Place in an oven safe baking dish. Bake for about 10 minutes or until brown around the edges.