I love cauliflower and the versatility of this cruciferous vegetable! On its own cauliflower is mild and will pick up the flavors that it is married to. Garlic cauliflower mash is an amazing healthy replacement for mashed potatoes. Clean and cook a head of cauliflower while roasting two heads of garlic in a 425 degree oven. Drain the cauliflower (reserve some of the water) and return the cauliflower to the pot. Begin to mash with olive oil and a bit of the water, then add the roasted garlic and mash again. Season with salt and pepper, Viola! One of my favorite recipes was one my mother-in-law would make on a Sunday; Cauliflower with pasta and garlic sautéed in olive oil, salt, pepper and grated pecorino cheese, Yum! Making cauliflower into rice is a fabulous substitute while trying to limit carbs and when following a gluten-free diet. All you need is a food processor and a cleaned head of cauliflower. Place about 1 cup of the cauliflower florets in the food processor and process for about 15 seconds until the cauliflower resembles rice, then transfer to a bowl. Continue in small batches until you have used the entire head. You can purchase the cauliflower already prepared but unless you live near a Trader Joe’s it is a bit pricey! My daughter has used the riced cauliflower to make a pizza crust, that is next on my list!
Here is the recipe for this delicious and healthy dish!
2 cups of cauliflower rice (any extra cauliflower rice can be frozen)
8 oz cremini mushrooms cleaned and sliced
2 shallots diced
5 scallions cleaned and chopped
2 tablespoons of olive oil
2 tablespoons of butter divided (you can use earth balance)
1 tablespoon of flour (you can use gluten-free)
2 cups of chicken stock or vegetable stock
1/2 cup of grated Parmesan or Pecorino cheese (optional if you are dairy free)
1/4 teaspoon each of salt and black pepper
1/4 cup chopped fresh parsley
In a large sauce pan heat 1 tablespoon of butter with the 2 tablespoons of the olive oil. add sliced mushrooms, cover and cook about 10 minutes. Do not salt! Once the mushrooms are browned add the shallots and scallions. Add salt and pepper then cook for another 3 to 5 minutes. Mix the remaining flour with the softened butter to form a paste. Add the paste to the mushroom mixture and cook for 3 more minutes. Add the stock and cook until beginning to thicken. Now add the cauliflower rice and simmer for 10 to 15 minutes or until rice is tender. Remove from heat and add most of the cheese, stir. Place into a serving bowl, drizzle with olive oil, sprinkle top with remaining cheese and parsley.
Pour a glass of Sauvignon Blanc and enjoy next to Zuni chicken which is also on my blog!