This is a low carb alternative to mashed potatoes but with a natural creamy taste. The irony is that this recipe doesn’t require any cream. Cauliflower is loaded with rich nutrients. The flower heads contains numerous health benefiting phtyo nutrients such as indole-3-carbinol, sulforaphane etc that help prevent prostate, ovarian and cervical cancers. It has also has got similar nutritional and phyto-chemistry profile with broccoli and cabbage. Fresh cauliflower is also an excellent source of vitamin C; a proven antioxidant that helps fight against harmful free radicals, boosts immunity and prevent from infections and cancers. Aside from the tantalizing flavor, curry powder is often used in many Indian dishes and who would have thought that it compliments the cauliflower puree? Curry also comes with health benefits that reduces the risk of Alzheimer disease. This puree goes well with chicken, meat or as a side for rice and lamb.
You will need:
- 1 cup of vegetable broth
- 3 lbs of fresh cauliflower divided into medium florets
- 2 medium parsnips peeled and diced
- 1 1/2 tablespoons of olive oil
- 1 tablespoon of Earth Balance margarine
- 1 large onion chopped
- 2 garlic cloves minced
- 2 teaspoons of curry power
- Freshly ground black pepper
- Cayenne pepper
Boil cauliflower and parsnip, uncovered , in a large sauce pan of boiling vegetable broth over high heat for 10 minutes until stems are tender. Drain thoroughly. Puree cauliflower and parsnip in a food processor. Add margarine and mix well. Heat oil in a large skillet. Add onion and constantly stir until caramelized. Add garlic and saute for an additional 30 seconds while stirring. Add curry powder and saute for 1 minute. Stir in cauliflower puree. Season with salt and pepper and adjust the level of cayenne pepper according to your level of spiciness.
Yields 6 servings