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As I continue my quest for an improved way to eat, reading Keto recipe books inspired today’s recipe.
Cauliflower is an outstanding vegetable. It is in the cruciferous family that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
Yet the white, knobby blob can quickly become boring/bland/meh. So when I purchased a large organic head yesterday, I was determined to shake it up a bit.
While exploring the fridge this AM, I pulled out a stick of organic butter, a chunk of raw blue cheese, and the mighty cruciferous “head”. Since the oven was already hot from an earlier project, in went the soon-to-be-transformed florets.
Recipe Serves 4
One large head of organic cauliflower – leaves and core removed, broken into large florets
4 OZ. organic butter- from pastured cows
1/2 C. blue cheese (I use raw)
Himalayan pink salt to taste – adjust as you go along
Heavy cream 1/2 C or to taste
Juice of 1/2 fresh lemon
Preheat the oven to 400F. Rack center position.
Cover a sheet pan with parchment and place cauliflower florets in one layer, sprinkled with a few drops of olive oil. Place in oven and roast for 20 minutes.
When tender (poked with the point of a sharp knife), remove the florets from the oven and place on a rack to cool slightly.
When florets are still warm, add them to a food processor.
Add the blue cheese, butter, and salt to the floret filled bowl.
Process a few seconds until contents blend. Add in heavy cream until you like the consistency. Continue to blend a few seconds more, scraping the bowl occasionally with a rubber spatula. Add the fresh lemon juice before the last spin.
Voila! The perfect substitute for mashed potatoes. With the holidays nearing, Keto followers will be delighted with this dish. If you don’t care for blue cheese, substitute an extra sharp cheddar.
Easy peasy. Let me know in the comments section, how you like this quick dish.
And as my brain continues to work on this subject, I bet this dish could be quickly adapted into “potato” cakes by simply adding a beaten egg to a cup of mash and pan frying in butter.
Tune in to my next blog for my tiptoe into chicken liver. So difficult to get my head around this chicken part, until my stomach rebelled against ground meat and bacon two weeks ago. I must admit, this dish created a delightfully tasty and equally easy recipe with many health benefits to boot.
Pssst! Here’s what I ate for lunch today. Organic romaine topped with dollops of my chicken liver pate, egg and chopped fennel salad, sauteed mushrooms, and of course Keto “potatoes” all drizzled with a bit of organic olive oil. Prepared ahead, these tasty items last a few days in the fridge ready for quick, wholesome meals. Agree?
Cheers to healthy eating!
Copyright © 2019 by Diane LaSauce All Rights Reserved
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